/rating_off.png "1 Star")
Loading...| 1 1 lb margarine or 8 ounces butter with 8 oz margarine | |
| 1 lb powdered sugar | |
| 6 eggs , room temperature | |
| 2 3/4 cups regular white flour | |
| 1 teaspoon vanilla extract | |
| Pam cooking spray |
| 1. | Preheat the oven to 325°F. Grease a 10 inch bundt pan with cooking spray and set aside. |
| 2. | In a large bowl, beat the margarine/butter and powdered sugar together until light and fluffy. |
| 3. | Gradually add in the eggs, one at a time, and beat until well combined. |
| 4. | Slowly add the flour to the mixture, beating on low speed until just combined. |
| 5. | Stir in the vanilla extract. |
| 6. | Pour the batter into the prepared bundt pan and smooth the top. |
| 7. | Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. |
| 8. | Allow to cool for 15-20 minutes before removing from the pan. Serve and enjoy! |
This butter cake is rich and buttery in flavor with a soft and crumbly texture.
It can be served as a dessert or a sweet breakfast treat with a cup of coffee or tea.
This cake is high in calories and fat.
It should be enjoyed in moderation as part of a balanced diet.
While this cake may not be particularly healthy, the eggs in the recipe are a good source of protein.
Butter also contains vitamins A, D, E, and K.
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