French Butter Cake

For the Cake:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk

For the Glaze:

• 1/2 cup (113g) unsalted butter, melted
• 1 cup (120g) powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.

Step 2: Bake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Glaze

1. In a saucepan, melt the butter over low heat.
2. Stir in the powdered sugar, milk, and vanilla extract until smooth.
3. Pour the glaze over the cooled cake, allowing it to soak in slightly.

Step 4: Serve

1. Let the glaze set for about 10 minutes before slicing.
2. Serve warm or at room temperature with coffee or tea.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week.
• Freezing: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

Enjoy your French Butter Cake—a rich, buttery treat that melts in your mouth!