Buttercake
Buttercake offers a rich, moist texture with a delightful buttery flavor complemented by hints of vanilla, lemon, and butter flavoring. Its tender crumb makes it perfect for special occasions or casual gatherings, appealing to those who enjoy classic, comforting baked goods with a hint of citrus.
Ingredients
Instructions
- Mix butter and sugar until well combined.
- Add all remaining ingredients: eggs, vanilla, lemon, butter flavor, baking powder, milk, flour, and margarine.
- Pour the batter into a greased Bundt pan.
- Bake at 325° to 350° for 1 hour.
Tips & Substitutions
For a lighter texture, ensure your butter and margarine are at room temperature when mixing with sugar. You can substitute part of the butter with vegetable oil for a different flavor profile. If you prefer a citrus twist, consider using orange juice instead of lemon. Adding a pinch of salt can enhance the sweetness of the cake. This buttercake is perfect for layer cakes or paired with 'Kid'S Kookies' for a delightful dessert spread.
Serving Suggestions
This buttercake is delicious on its own, but it pairs beautifully with fresh berries or a dollop of whipped cream for a delightful dessert. Serve it alongside a cup of coffee or tea for an afternoon treat. Consider drizzling a simple glaze on top or serving with a scoop of ice cream for an indulgent experience. It also complements 'Pecan-Chocolate Chip Pound Cake' for a varied dessert table.
Storage & Reheating
Store leftover buttercake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and microwave for 10-15 seconds or place in a warm oven for a few minutes until just heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Buttercake contains roughly 1884 calories, with 23g protein, 239g carbohydrates, and 80g fat. It is an excellent source of iron (59% of the Daily Value), calcium (59% of the Daily Value), and protein (45% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1157mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use only butter instead of margarine?
Yes, you can use only butter in this recipe. Just ensure that you have a total of 1 pound of fat combined, whether it's all butter or a mix of butter and margarine. This will enhance the flavor and richness of the cake.
What if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a regular cake pan or a loaf pan. Just adjust the baking time accordingly; a standard cake pan may require less time, while a loaf pan may take a bit longer. Check for doneness with a toothpick.
How can I make this cake healthier?
To make this buttercake healthier, consider reducing the sugar by half or substituting with a natural sweetener like honey or maple syrup. You could also replace some of the all-purpose flour with whole wheat flour for added nutrition, which will provide a slightly denser texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).