1. Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch (23 × 13 cm) loaf pan and line the bottom with parchment paper.
2. Cream the butter and sugar
Place the softened butter and sugar in a large mixing bowl. Beat with an electric mixer for 3–5 minutes, until pale, light, and fluffy.
3. Add the eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Add the vanilla
Mix in the vanilla extract. If using lemon or orange zest, add it now for a fresh citrus aroma.
5. Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
6. Combine wet and dry ingredients
Add about one-third of the flour mixture to the butter mixture and mix gently. Add half of the milk, then another third of the flour. Add the remaining milk and finish with the remaining flour.
Mix just until everything is combined. Do not overmix, or the cake may become dense.
7. Fill the pan
Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
8. Bake
Bake for approximately 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool
Let the cake cool in the pan for 10–15 minutes. Carefully remove it and place it on a wire rack to cool completely.
10. Slice and serve
Once cooled, slice the cake and serve with tea, coffee, whipped cream, fresh berries, or a light dusting of powdered sugar.
⭐ Tips for the Softest Butter Cake
- Use room-temperature butter and eggs for a smoother batter.
- Cream the butter and sugar thoroughly—the trapped air helps create a lighter texture.
- Don’t overmix after adding the flour.
- Buttermilk can make the cake especially tender and moist.
- Let the cake cool before slicing for cleaner, more beautiful pieces.
Enjoy your homemade buttery, fluffy cake! 🍰☕
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