French Butter Cake Classic (Print Version)

# Ingredients:

→ Cake Base

01 - 200 grams granulated sugar
02 - 226 grams unsalted butter, melted
03 - 3 large eggs, at room temperature
04 - 2.5 teaspoons pure vanilla extract
05 - 250 grams cake flour
06 - 2 teaspoons baking powder
07 - 1 teaspoon fine salt
08 - 160 millilitres sour cream

→ Topping

09 - 25 grams granulated sugar

# Instructions:

01 - Preheat oven to 175°C. Grease a 23x23 cm baking dish.
02 - In a large bowl, whisk granulated sugar and melted butter for 1 minute until mixture is light and airy.
03 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
04 - In a separate bowl, sift cake flour, baking powder, and salt.
05 - Gradually add dry ingredients to wet mixture, stirring until just incorporated.
06 - Gently fold in sour cream until batter is smooth and homogeneous.
07 - Pour batter evenly into prepared baking dish. Sprinkle surface with 25 grams granulated sugar.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted in the centre emerges clean.
09 - Let cake cool slightly before slicing and serving.

# Notes:

01 - For tender results, avoid overmixing once dry and wet ingredients are combined.

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