Ingredients
- 120 gms Unsalted Butter softened
- 400 gms(1 can) Sweetened condensed milk
- 2 tsp Vanilla extract
- 1.5 cups Plain flour (maida)
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 1.5 cups Milk refer notes
- 1/4 cup Almond Flakes optional
Instructions
- Preheat your oven to 180 C or 350 F. Grease and dust an 8.5 into 4.5 baking loaf tin with butter and flour.
- Beat soft butter using an electric beater for 2 minutes.
- Add condensed milk, vanilla and continue to beat until light and pale.
- Sift flour, baking powder and salt directly over the wet ingredients. Mix well.
- Add milk starting from 1/2 cup and work your way to make a thick yet flowing batter. Do not over mix the batter.
- Pour into the greased baking tin, sprinkle the almond flakes on top (if using) and bake for 25-35 minutes. Let the cake cool for 30 minutes once baked. Slice and serve butter cake as needed.
Notes
I used 1.25 cups of milk.
This cake keeps well at room temp for 2-3 days in an airtight container.
You can eat it plain or serve it with some ice cream and fruits.