Butter Cake

2 Mar

The first cake I think I have ever eaten is my Grandma’s butter cake, or as most of us would know as pound cake. She makes it every year over Christmas and New year and its so simple but always so good. I’ve asked her for the recipe several times but she always tells me…”There isn’t a recipe, I just put whatever I think should go in the mixture and pop it into the oven.” This is my version of it after watching her make it a couple times. It was quite a challenge cos she doesn’t measure out anything. The taste comes pretty close but it lacks the essence of Gram’s love and wisdom. I love u Grandma.




  • 250 grams of good quality butter
  • 250 grams caster sugar
  • 5 eggs
  • 300 grams self raising flour
  • couple drops of vanilla essense
  • 1/3 cup of evaporated milk (you can choose to use fresh milk but the cake can keep for longer if you use evaporated milk)
  • icing sugar for dusting


  1. Preheat oven to 180 degree celcius.
  2. Beat the butter and the sugar with an electric mixer till it becomes a pale yellow colour.
  3. Add the eggs one at a time to the mixture, beating them through, one at a time.
  4. Stir the self raising flour gently through the mixture portion by portion with a wooden spoon.
  5. Add the vanilla essense and milk fold through the mixture.
  6. Pour the mixture into a 20cm square cake tin and bake for 1 hour.
  7. Remove from the cake tin and cool on a cooling rack.
  8. Dust with icing sugar and garnish with garden pansies.

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