Its nice to enjoy butter cake once in a while.
½ cup + 1 tablespoon unsalted butter, very well softened
1 teaspoon vanilla extract
1 cup + 1 ½ tablespoons caster sugar
1 ½ cups + 1 ½ tablespoons all purpose flour, sifted
½ teaspoon baking powder, sifted
¼ teaspoon baking soda, sifted
pinch of salt
½ cup whole milk, room temperature
1 cup icing sugar, sifted
1-2 tablespoons lemon juice or water
Preheat the oven to 160°C; butter a 20cm, round cake pan, line the bottom with baking paper and butter the paper as well.
Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.
Scrape the sides of the bowl, then beat in high speed until the mixture is just smooth.
Spoon the batter into the prepared pan and bake for 1 hour or until risen, golden and cooked through when tested with a toothpick. Allow to cool in the pan, on a wire rack, for 5 minutes, then carefully remove the cake from the pan onto the rack. Let cool completely.
Make the icing: place the sugar in a small bowl and gradually add the juice/water, mixing until smooth (add more liquid if necessary). Drizzle over the cake.