Eggless Butter Cake Recipe

Balasahana Suresh
Ingredients:

  • 1 1/2 cups (180g) all-purpose flour (maida)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) sugar (granulated or powdered)
  • 1/2 cup (120ml) milk (dairy or plant-based)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice or white vinegar (for activating the baking soda)
  • 1/4 cup (60g) yogurt (dairy or plant-based, for moisture)
Instructions:

1. Preheat the Oven:

  • Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper or lightly butter the pan.
2. Mix Dry Ingredients:

  • In a medium-data-sized bowl, sift together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and helps make the cake lighter. Set aside.
3. Cream the butter and Sugar:

  • In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer on medium speed. Beat for about 3-5 minutes until the mixture is light, fluffy, and pale in color.
4. Add Wet Ingredients:

  • Add the milk, vanilla extract, and lemon juice (or vinegar) to the butter-sugar mixture. Mix well until combined.
  • Add the yogurt and stir again to incorporate everything.
5. Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or spoon. Stir until just combined. Be careful not to overmix, or the cake may become dense.
6. Bake the Cake:

  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and slightly springy to the touch.
7. Cool the Cake:

  • Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
  • After that, transfer it to a wire rack to cool completely before frosting or serving.
8. Serve:

  • Once cooled, you can frost the cake with your favorite frosting, or dust it with powdered sugar for a simple touch. It’s also perfect on its own with a cup of tea!
Tips & Tricks:

1. Butter:

o Make sure the butter is at room temperature to help it cream properly. This ensures a light and airy cake texture.

2. Yogurt:

o Yogurt adds moisture to the cake. If you prefer, you can use buttermilk or even milk instead of yogurt. The yogurt also helps with the rise of the cake.

3. Flour:

o You can replace half of the all-purpose flour with whole wheat flour for a healthier option, though the texture will be slightly denser.

4. Egg Replacement:

o The combination of lemon juice (or vinegar) and baking soda acts as a replacement for eggs, making the cake light and fluffy.

5. Flavor Variations:

o For an extra twist, add citrus zest (like lemon or orange) or a pinch of cinnamon for added flavor.

o You can also mix in chocolate chips, raisins, or chopped nuts for texture.

6. Frosting:

o If you want to frost the cake, you can use whipped cream, cream cheese frosting, or chocolate ganache. It also pairs well with simple vanilla buttercream or a lemon glaze.

Storage:

  • Room Temperature: Store the cake in an airtight container at room temperature for 2-3 days. If frosted, refrigerate it.
  • Refrigeration: You can refrigerate the cake for up to 1 week, but make sure it’s covered tightly.
  • Freezing: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and store it in a freezer-safe bag for up to 1 month.
Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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