Butter Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 6)
125g butter, softened
1/2 cup caster sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 1/4 cups self-raising flour, sifted
1/4 cup buttermilk or milk
2 teaspoons boiling water
icing sugar, to serve

Method
1. Preheat oven to 170°C. Grease and line a 20cm (base) round cake pan with baking paper. Using an electric mixer, cream butter, sugar and vanilla in a medium bowl on medium-high speed until pale and creamy (see note).
2. Add eggs in 2 batches, scraping down the sides of bowl and beating well between additions (if egg is added too quickly batter may curdle, causing a coarse, heavy, dry-textured cake).
3. Transfer mixture to a larger bowl (to allow room to combine remaining ingredients without overmixing). Add half the flour and stir gently to combine. Add half the buttermilk and stir until combined (adding half the flour and milk together can cause a lumpy batter). Repeat with remaining flour and buttermilk. Fold in boiling water.
4. Spread mixture into prepared pan. Smooth surface. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes to firm slightly and shrink a little, so cake won't split when turned out. Turn onto a wire rack to cool. Dust with icing sugar. Serve.
Notes & tips
Note: Beating in a medium-sized bowl allows maximum air to be incorporated into the mixture.