Rating: 4.65 stars
225 Ratings
  • 5 star values: 165
  • 4 star values: 47
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2

This is a simple butter cake that is great with tea or coffee. Easy to make, pretty and very delicious.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
10
Yield:
1 9-inch round cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.

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  • In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.

  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Nutrition Facts

273 calories; protein 4g; carbohydrates 40.6g; fat 10.7g; cholesterol 62.6mg; sodium 273.1mg. Full Nutrition
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Reviews (170)

Most helpful positive review

Rating: 5 stars
05/09/2003
Very good cake! Everyone thought it was shortcake for the strawberries. We were in a hurry--we used an electric mixer, and the cake was done within an hour. We doubled the recipe and used two nonstick pans-one greased with pam, one ungreased. Only the one in the greased pan came out cleanly. Make sure your pans are very well greased. Read More
(65)

Most helpful critical review

Rating: 1 stars
03/16/2010
followed the recipe to a T but came out way to dry. Read More
(3)
225 Ratings
  • 5 star values: 165
  • 4 star values: 47
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/09/2003
Very good cake! Everyone thought it was shortcake for the strawberries. We were in a hurry--we used an electric mixer, and the cake was done within an hour. We doubled the recipe and used two nonstick pans-one greased with pam, one ungreased. Only the one in the greased pan came out cleanly. Make sure your pans are very well greased. Read More
(65)
Rating: 5 stars
05/01/2009
This is a great recipe- although when I was making it I "accidentally" added an extra 1 cup of milk! I don't regret that mistake; every time I make this cake I add an extra cup of milk. It makes it very moist and very delicious! I hope this helped! Read More
(57)
Rating: 5 stars
04/11/2006
Loved it! Similar to a sponge or crumb cake. Delicious even using margarine instead of butter. Make sure to beat the sugar/butter (or margarine) for a long time to incorporate air - it makes the cake come out light and fluffy (do not beat to much after adding flour though). Added only 1 Tb more milk. My husband said he "couldn't stop eating it." It is plenty sweet - sweetness just right. Baked it in a sprayed 8" sq glass pan - still gooey at 30 mins so I baked it 10 mins more (40 mins total). Will make this again! Read More
(55)
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Rating: 4 stars
09/17/2008
A very good cake to enjoy with coffee or tea. A word of warning: this cake needs parchment paper lining. I didn't use it the first time and it stuck to the pan. Read More
(46)
Rating: 4 stars
03/18/2005
This is a wonderful recipe. It makes a nice sized cake for snacking or a small party. It isn't too sweet which is wonderful for tea & coffee. Its texture is similar to pound cake but I wouldn't go so far as to state that it's "very dry & dense"...just a slightly heavier texture than your standard cake. I imagine it would turn out badly if it were overmixed -- I stirred in the flour & milk by hand so that wouldn't happen. Read More
(38)
Rating: 5 stars
03/19/2007
Excellent St Patty's Day finish! This cake was moist delicious and stayed that way for a few days. Just sweet enough to enhance your tea and leave a nice aftertaste. Before sprinkling on the confectioner's sugar my wife put a little cinnamon-sugar on top! I recommend this one and we'll be making it again. If you're adventurous poke some holes in the top of your slice with toothpicks and then douse it with some Bailey's Irish Cream!! It will soak right into the holes. Ohhh Yummmmmayy!! (-: Read More
(35)
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Rating: 4 stars
03/24/2004
this was very tasty although a tad bit "dry". i topped it with sliced strawberries and chocolate sauce. i think the "dryness" of the cake is not necessarily a downfall as it will stand up wonderfully under juicy fruits or sauces without becoming soggy. will make again for sure. Read More
(16)
Rating: 5 stars
03/12/2006
I was looking for an Irish dessert to bring to a potluck. This far exceeded my expectations. It was perfectly moist amazingly easy and is made with on-hand ingredients. This is the perfect treat to make in a pinch or for any reason at all. You may as well make two! Read More
(15)
Rating: 5 stars
05/17/2010
I loved this recipe! I only signed up to be a member of this site to say it! I made one change and that was that I made this recipe in a muffin tin. I shortened the cook time to 25 minutes and then topped it with fresh strawberries and black berries in a glaze. (Fresh whipped cream to top of course).. Oh my.. I should have made a double batch!!! Read More
(11)
Rating: 1 stars
03/16/2010
followed the recipe to a T but came out way to dry. Read More
(3)