Ingredients
Scale
- 225 g all-purpose flour
- 100 g unsalted butter, softened
- 100 g granulated sugar
- 2 large eggs
- 60 ml milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Optional: extra butter for brushing
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Sift flour with baking powder and salt; fold into wet mixture alternating with milk until just combined.
- Spoon dough into rounds on the sheet; bake 12-15 minutes until pale gold.
- Brush warm cakes with a little melted butter; cool on a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- Freeze baked cakes for up to 1 month; thaw at room temperature.
- For a lemon twist, add 1 tsp lemon zest.
- Prep Time: 15 mins
- Cook Time: 12-15 mins
- Method: Bake
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake (40 g)
- Calories: 125 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg
