Margaret Brauns Butter Cake Recipes

MARGARET BRAUN'S BUTTER CAKE

Steps:

• Preheat oven to 325 degrees. Butter and flour two 10-inch round cake pans. Sift together the flour, baking powder, baking soda and salt.
• In another bowl, cream the butter and 4 1/2 cups of sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the lemon zest and juice.
• Add the dry ingredients to the egg mixture, alternating with the sour cream. Scrape batter into prepared cake pans.
• Sprinkle the remaining 1/2 cup of the sugar on top of the batter. Bake until set, when a cake tester inserted in center comes out clean (about 1 hour).
• Let the cakes cool in their pans, and then invert them onto a rack.

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.