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Moist Citrus Butter Cake in 4 Easy Steps

Updated on December 31, 2013

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Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: Makes 1 loaf cake approx 9 inch x 5 inch


  • 4 ounces (113 grams) Butter, softened
  • 1 cup Castor sugar
  • 2 cups Self Raising flour, sifted
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla essence
  • 1/2 lemon or orange, squeezed (optional)

How to line a cake tin


  1. Beat the castor sugar into the softened butter in a medium sized bowl with an electric mixer on high for 2-3 minutes until creamy.
  2. Beat in the eggs one at a time on medium speed.
  3. Sift the flour into the mixture, at the same time add the milk and vanilla essence a little at a time until well combined. Beat well for 3 minutes on electric mixer.
  4. Pour cake batter into a lined 9 inch x 5 inch loaf tin or similar. Bake in the centre of a moderately hot 350 degree oven for 40-45 minutes or until tester comes out clean.

Serving Suggestions

Fresh Juicy Lemons
Fresh Juicy Lemons | Source
ice cream and cream
ice cream and cream | Source

Storing the Cake

While the cake is still slightly warm, use the lining to pull the cake out from the tin. Place the cake on a wire rack to cool completely. The cake can be iced once completely cool but the cake will keep fresher if stored in an airtight container lined with paper towel.

Serving Suggestions for Butter Cake

  • While the cake is still warm squeeze the cut lemon or orange over the cake while it is still in the tin. This will soak into the cake and impart a beautiful citrus flavour.
  • Butter slices of uniced cake to serve with morning tea.
  • Ice the cooled cake with lemon or orange icing, add some desiccated coconut or flaked almond to the icing for added flavour and texture.
  • Slice the cake and gently warm in the microwave. Serve with warmed custard or ice cream and cream as a dessert.

Everything's Better with Butter

“The town called her Buttercake in honor of her sweet cheeks and not the ones on her face.”
Amy LaBonte

  • Butter, creamy yellow and delicious also one of the most natural ingredients on this planet has a long history going back to 3000 BC where it was made from sheep or goats milk. It was then stored in containers sealed with skin where they apparently churned (if you can believe it) on the backs of animals ridden by tribesmen. However these butters were not at first used as a food ingredient but instead were used to protect skins from the hot desert temperatures and as oil for lamps.

  • Butter gets a bad rap and it just isn't justified. Butter is not as bad as you have been led to believe. It contains no trans fats found in most margarines and spreads. It is also rich in necessary vitamins and antioxidants.

  • Butter is preferable and superior to margarine in making this four step butter cake but butter has many, many more uses. Add it to mash potato and taste the difference! smother a cob of corn with it, add it to sauces for a silky smooth texture, use it with olive oil for excellent browning results when light pan frying.

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    • Christine P Ann profile image

      Christine P Ann 4 years ago from Australia

      You won't be disappointed Beth

    • profile image

      Beth37 4 years ago

      Wow, that looks fabulous. I'll have to try that someday.

    • Christine P Ann profile image

      Christine P Ann 4 years ago from Australia

      Thank you Ceres it was a recipe my lovely mother used to make a lot and everyone enjoyed it. I made it again yesterday myself after writing the hub :)

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This looks like a good recipe that's pretty simple and easy to make. The image of the butter cake looks really delicious. Now I want to try some. It's also good how you added some more information on butter at the end of the recipe.