Go Back
- 1 cup (2 sticks) unsalted butter, melted - 1 cup granulated sugar - 4 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1/2 teaspoon fine sea salt - Zest of 1 lemon (optional but adds brightness) - Powdered sugar for dusting (optional) The main star of this cake is unsalted butter. Use high-quality butter for the best flavor. Granulated sugar adds sweetness and helps with the cake's rise. Eggs bind the ingredients together and provide structure. Be sure your eggs are at room temperature for easy mixing. Vanilla extract gives a warm, rich flavor. Always opt for pure vanilla for the best taste. All-purpose flour is essential for the cake's texture. Sifting flour ensures no lumps remain. Baking powder helps the cake rise. It creates a light, airy texture. Fine sea salt enhances all the flavors in the cake. Lemon zest brightens the cake's flavor, adding a fresh twist. Powdered sugar is optional and perfect for dusting the top before serving. Each ingredient plays a vital role in creating this delicious cake. For the full recipe, check the detailed instructions. Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key. It helps the cake rise evenly. Greasing the Cake Pan Next, grease a 9-inch round cake pan. Use unsalted butter or cooking spray. For easy release, line the bottom with parchment paper. This makes removing the cake simple. Combining Butter and Sugar In a large bowl, pour in the melted butter. Add the granulated sugar next. Whisk these together until the mix is smooth and creamy. You want to see no lumps. Incorporating Eggs and Vanilla Now, crack four large eggs into the bowl, one at a time. Mix well after each egg. Then, add one teaspoon of pure vanilla extract. If you like, stir in lemon zest for extra flavor. Whisking Dry Ingredients Together In a separate bowl, whisk together two cups of all-purpose flour, one teaspoon of baking powder, and half a teaspoon of fine sea salt. This ensures that your leavening agents mix well. Folding Dry Ingredients into Wet Mixture Now, gently fold the dry mix into the wet mixture. Use a spatula for this. Be careful not to overmix. It’s okay if some flour streaks remain. Achieving the Right Batter Consistency You want a smooth batter. But remember, a few lumps are fine. This will help keep the cake light and fluffy. Pouring Batter into Pan Pour the batter into your prepared cake pan. Use your spatula to spread it evenly. The top should be level. Baking Time and Checking for Doneness Place the pan in your preheated oven. Bake for 40-45 minutes. To check if it's done, insert a toothpick into the center. It should come out clean with a few crumbs. You can find more details in the Full Recipe. To get a great texture in your French butter cake, mixing is key. When you mix, do it gently. You want to combine the wet and dry ingredients without overmixing. Overmixing makes the cake tough. Just fold until you see no dry bits. A few lumps are okay. Also, use room temperature eggs. They mix better into the batter. Cold eggs can make the mixture lumpy. Let your eggs sit out for about 30 minutes before using them. This small step helps your cake rise nicely and stay soft. Adding lemon zest is a game changer. It makes the cake taste fresh and bright. Use a fine grater to get the zest from one lemon. Just a teaspoon will add a lot of flavor. You can also try other flavors. Almond extract gives a nice nutty taste. Orange zest is another great choice. You can mix and match to find your favorite flavor. To make your cake look fancy, dust it with powdered sugar. Wait until the cake is cool. This makes the sugar sit on top nicely. Use a fine sieve to get an even dusting. For extra color, serve your cake with fresh berries. Strawberries, raspberries, or blueberries add a fun pop. They also add a fruity taste that pairs well with the cake. Enjoy it with whipped cream for a special touch. This cake is not just easy to make; it’s also a delight to share and enjoy! For the full recipe, check out the earlier section. {{image_4}} You can change the flavor of this cake to suit your taste. Here are two fun ideas: - Chocolate Variation: To make a chocolate version, add 1/2 cup of cocoa powder to the dry mix. You can also add chocolate chips for extra richness. This twist makes the cake rich and decadent. - Almond French Butter Cake: For a nutty flavor, replace the vanilla extract with almond extract. You can also add sliced almonds on top before baking. This gives a lovely crunch and aroma. If you need a gluten-free cake, you can use gluten-free flour. Look for a blend that works well in baking. Just swap the all-purpose flour with an equal amount of gluten-free flour. This keeps the texture light and fluffy, just like the original. To make your cake even more special, consider these serving ideas: - Pairing with Sauces or Creams: Serve the cake with a drizzle of chocolate sauce or a scoop of vanilla ice cream. You can also try it with fresh fruit compote for a refreshing touch. - Options for Personalizing Each Slice: You can personalize each slice with a sprinkle of nuts or a dollop of whipped cream. Fresh berries or a dusting of powdered sugar also add a lovely finish. Each bite can be unique and delicious! For the full recipe, you can refer to the earlier sections. Enjoy exploring these variations and serving ideas! To keep your leftover French butter cake fresh, wrap it well. Use plastic wrap or place it in an airtight container. This protects it from drying out. Store the cake at room temperature for up to three days. If you want it to last longer, consider freezing it. Freezing the cake is simple. First, allow the cake to cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This keeps it safe from freezer burn. The cake can last for up to three months in the freezer. When you're ready to enjoy it again, take it out and let it thaw. Place it in the fridge overnight for the best results. You can also leave it on the counter for a few hours. After thawing, dust it with powdered sugar for a fresh look. Enjoy your cake as if it were just baked! To keep your French butter cake moist, I recommend a few simple tips: - Use room temperature eggs for a better blend. - Avoid overbaking; check the cake early. - Adding a bit of lemon zest can enhance moisture. - If storing, wrap the cake well to prevent drying out. These steps will help your cake stay soft and delicious! Yes, you can! Here are some common substitutions for this recipe: - Use salted butter instead of unsalted; just skip additional salt. - Swap granulated sugar for brown sugar for a richer taste. - Replace all-purpose flour with almond flour for a nutty flavor. - You can use vanilla bean paste in place of vanilla extract. Feel free to be creative with these changes! To know your cake is done, look for these signs: - The top should be golden brown. - A toothpick inserted into the center should come out clean. - The edges should slightly pull away from the pan. These clues will help you bake the perfect cake. Yes, there are some key differences between French butter cake and pound cake: - French butter cake often uses more eggs, making it lighter. - Pound cake has a denser texture and a richer taste. - French butter cake usually has added flavors like vanilla or lemon zest. Both cakes are delicious but have their own unique qualities! This blog post shared the easy way to make French butter cake. You learned about key ingredients, step-by-step instructions, and tips to get the best results. Remember to mix carefully and consider adding lemon zest for extra flavor. Whether you choose to make variations or store leftovers, this cake will impress. Baking can be fun and simple. Enjoy your time in the kitchen and treat yourself and others to a slice of this delicious cake!

Ridiculously Easy French Butter Cake

Discover how to make a Ridiculously Easy French Butter Cake that’s irresistibly fluffy and delicious! This simple recipe features just a few ingredients and is perfect for any occasion. In just 10 minutes of prep time, you can create a dessert that will impress your friends and family. Click to explore the full recipe and tips for making this delightful cake even more beautiful with easy garnishes!
Print Recipe Pin Recipe

Ingredients
  

1 cup (2 sticks) unsalted butter, melted

1 cup granulated sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon fine sea salt

Zest of 1 lemon (optional but adds brightness)

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly. For added ease, line the bottom with a round piece of parchment paper, allowing the cake to release effortlessly when finished baking.

    In a large mixing bowl, combine the melted butter and granulated sugar. Using a whisk, blend them together vigorously until the mixture is smooth, creamy, and well incorporated.

      Crack the eggs into the bowl one at a time, whisking well after each addition until fully incorporated. Then, stir in the vanilla extract and the optional lemon zest, mixing until the batter looks uniform.

        In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined. This ensures an even distribution of the leavening agents and salt.

          Gradually fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix. Aim for a smooth batter, but it’s perfectly fine to have a few streaks of flour remaining.

            Pour the batter into the prepared cake pan, using a spatula to spread and smooth the top so it is level.

              Place the cake pan in the preheated oven and bake for 40-45 minutes, or until the cake turns a lovely golden brown and a toothpick inserted in the center comes out clean with just a few crumbs clinging to it.

                Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently flip it onto a wire rack, removing the parchment paper, to cool completely.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 8-10

                    - Presentation Tips: To elevate the presentation, dust the completely cooled cake with powdered sugar just before serving. Pair it with fresh berries or a light dollop of whipped cream for a touch of elegance and a pop of color!