Breakfast cakes are never missing in my house, and is that even if you buy cereals, stuffed biscuits and more, you always fancy that taste and juiciness of a good homemade cake like this cake of milk and butter, which I think will surprise you for how soft and smooth it is.
Almost always prepare it in a square mold and cut it into rations as the size of a cupcake, but you can bake it in which you have, if it is round to calculate that in order to stay with a certain height should be at most twenty-three Centimeters in diameter.
- Milk 180 ml
- Butter at room temperature 250 g
- Lemon juice 15 ml
- Sugar 230 g
- Eggs 4
- Pastry flour (with yeast incorporated) 335 g
- Essence of vanilla 15 ml
How to Make Buttermilk Biscuit
- Total time 1 h 20 m
- Elaboration 30 m
- Cooking 50 m
We begin by pouring the milk into a bowl and adding the lemon juice, stir until it is incorporated and wait fifteen minutes for the milk to become grainy.
Preheat the oven to 170 degrees with heat up and down. We greased a square mold of 23 centimeters and we dyed it shaking the excess. In a bowl or in the large glass of a blender, pour the butter at room temperature into pieces, sugar and vanilla extract, beat until frothy.
We add the eggs one by one and add the flour by mixing gently. Finally we pour the milk and integrate it with the dough. Pour into mold and bake for about fifty minutes.
What to accompany the milk sponge cake
The cake milk and butter with soft vanilla delight kids who tend to have predilection for taste of this spice. Well wrapped in foil or in a cake holder with glass lasts several days without getting hard thanks to the contribution of the milk with the lemon that makes it very juicy.
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