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Butter Cake Recipe


Veg CD CBF 90mins

Makes one 18cm/7 inch Cake    Cold    Vegetarian  Cakes  Baked Fayre



200g/7oz Softened Butter

225g/8oz Caster Sugar

4 Eggs

225g/8oz Self-Raising Flour

175g/6oz Ground Rice

The Grated Rind of 1 Lemon

A little Milk



1. Preheat the oven to 180C, 350C, Gas mark 4 and grease an 18cm/7inch cake tin with 25g/1oz of the butter and line the base with greaseproof paper.

2. In a mixing bowl, cream the rest of the butter and sugar together until light and fluffy then gradually beat in the eggs with a little of the flour.

3. Mix the remaining flour, ground rice and lemon rind in a bowl then gradually mix into the creamed mixture with enough milk to make a soft dropping consistency.

4. Place the mixture in the tin and smooth over the surface. Bake for about 1 hour, then cover top of the cake with greaseproof paper and cook for a further 20 minutes.


5. Remove from the oven, allow to sit for a couple of minutes then turn out of the tin and cool on a wire rack.

End of instructions

Key techniques required to make this recipe

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.



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Serving Suggestions


Main equipment required to make this recipe


18cm/7inch cake tin

Mixing Bowl

Wooden Spoon

Greaseproof paper

Wire Rack


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