Easy Butter Cake
Preparation time: 15 minutes
Cooking time: 60 minutes
1 ¼ cups caster sugar
150g unsalted butter, softened
2 cups self-raising flour, sifted
¾ cup milk
2 teaspoons Queen Orange Essence
1 packet Queen Royal Icing
1 teaspoon Queen Vanilla Extract
Preheat oven to 170C. Grease and line a 20cm round cake tin.
Place the sugar and butter in a large bowl and beat with electric beaters until light and fluffy. Gradually add the eggs, beating well between additions.
Using a large metal spoon, fold in the flour, alternating with the milk and Queen Orange Essence, until just combined.
Spoon the mixture into the prepared tin and bake for 60 minutes or until cooked through when tested with a skewer. Remove from oven, cool in tin for 5 minutes then remove and cool completely on a wire rack.
While the cake is cooling, mix together the Queen Royal Icing with enough cold water and Queen Vanilla Extract to form a runny icing.
Drizzle the cake with icing and serve.
Colour the icing with 1-2 drops of Queen Red Colouring if desired.
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