Vanilla Butter Cake

Ingredients

• 125g butter chopped, at room temperature
• 3/4 cup caster sugar
• 1 tsp vanilla essence
• 2 eggs
• 2 cups self-raising flour, sifted
• 2/3 cup milk

Vanilla Icing

• 2 cups icing sugar
• 15g butter
• 1-2 tbsp hot water
• 1 tsp vanilla extract

Method

1. Preheat oven to 180˚C. Lightly grease a deep, 20cm round cake tin. Line base with baking paper.
2. Place the butter, sugar and vanilla into a mixing bowl. Using the hand mixer with the beaters attached, beat on speed 3 until pale and creamy.
3. Add eggs one at a time, beating well after each addition, scraping down sides of bowl.
4. Alternate lightly folding the milk and flour through the creamed mixture, using speed 2.
5. Spoon mixture into prepared tin and spread evenly. Bake for 40 - 45 minutes, or until cooked, use a wooden skewer to test. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
6. Vanilla Icing: Sift icing sugar into a bowl. Add butter, water and vanilla. Using the hand mixer with the beaters attached, beat until combined on speed 3. Once combined, increase to speed 4 and mix until a smooth spreadable consistency. Spread over cooled cake.