If you’re looking for a light dessert to prepare but rich in flavor, the Soft Butter Cake Without Yeast is the perfect choice. Ideal for a real breakfast or a tasty snack, this cake is known for its soft texture that melts in the mouth and for its delicate flavor.
You don’t need to be a master pastry chef: just a few ingredients and a pinch of passion to achieve an exceptional result. And don’t be fooled by the absence of yeast: The secret is all in the processing of the dough, which lends a surprising lightness.
Ingredients (for an 18-20 cm pan):
- 160 g (¾ cup) sugar
- 170 g (1 ⅓ cups) all-purpose flour
- 2 eggs
- 100 g (7 tbsp) softened butter
- 90 ml (⅓ cup) milk, at room temperature
- Grated zest of 1 organic lemon
How to make Soft Butter Cake:
- Prepare the cake pan: butter and flour an 18-20 cm mold or coat it with baking paper. Turn the oven on at 170 °C (340 °F) in static mode to preheat.
- Lace the butter and sugar: In a large bowl, whip the softened butter with the sugar until you get a soft and clear cream.
- Add the eggs and lemon: Combine the grated lemon zest and integrate the eggs one at a time, stirring after each addition to obtain a homogeneous mixture.
- Mix the flour and milk: Sift the flour and gradually add to the batter, alternating with milk. Continue stirring until it reaches a smooth and lumpy consistency.
- Bake: Pour the batter into the cake tin, which it will gently level. Info for about 45 minutes, or until the top is golden and does not come out dry by the dry stick test.
- Cool and Serve: Allow the cake to cool before unmolding. You can enjoy it plain or enrich it with a lemon glaze, orange or chocolate icing depending on your preference.
Perfect with a cup of English tea or a good Italian coffee, this simple cake will win you over at first bite. Give it a try and be surprised by its timeless goodness!
Bon Appétit!
