Best-ever Butter Cake

By sarahsarap

Our recipe today is one I developed using Grassland Butter: plain and simple butter cake...but made extra rich, extra creamy and extra special with Grassland butter. Butter is the most important ingredient in this cake and Wisconsin's Grassland butter is the perfect choice. "Ask for Grassland Butter at your local grocer" to make your cakes, cookies and pastries this winter. Grassland's wholesome quality and fresh-from-the-farm goodness make everything taste better. For more information about Grassland and its products, visit the website at www.grassland.com.

Ingredients

• 1 1/2 cups (3 sticks) Grassland unsalted butter, softened
• 2 cups sugar, divided
• 9 pieces large eggs, separated
• 1/2 teaspoon Nielsen Massey Orange Extract
• 1/4 teaspoon Nielsen Massey Lemon Extract
• 1/2 teaspoon cream of tartar
• 3 1/4 cups cake flour, sifted
• 3 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup evaporated milk

Preparation

Step 1

Preheat oven to 325 degrees F. Grease, line and grease again three 9 x 5 inch loaf pans; set aside. In a medium bowl, whisk together flour, baking powder and salt to aerate; set aside. In a large bowl, beat egg whites, cream of tartar and 1 cup sugar until stiff but not dry. In another large bowl, cream butter and remaining 1 cup sugar until butter turns pale. Add the egg yolks one at a time and beat until blended. Mix in extracts. Using low speed of electric mixer, add flour mixture alternately with milk and beat until blended. Fold in beaten egg whites into the butter mixture. Divide cake batter into prepared pans. Bake for 45 to 55 minutes or until a wooden skewer inserted in the center comes out clean.

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