This Classic French Butter Cake is a beautifully rich and tender dessert with a golden crust and a delicate, melt-in-your-mouth crumb. It’s made with just a handful of everyday ingredients, brought together with care and technique to create a luxurious cake that’s perfect for any occasion—from a quiet morning coffee to an elegant dinner.
Why You’ll Love This Recipe
I’m always drawn to this cake for its elegance and simplicity. The flavor of the butter really shines through, and it’s not overly sweet, which makes each bite feel balanced and satisfying. I like how versatile it is—delicious on its own, or dressed up with cream or berries. It’s a reliable recipe I keep coming back to because it never fails to impress, and the texture is incredibly moist and tender.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250 grams (1 cup + 2 tablespoons) unsalted butter, softened
Prepare the pan and oven: I grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper. Then I preheat the oven to 170°C (340°F).
Mix dry ingredients: In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.
Cream butter and sugar: In a stand mixer, I beat the softened butter for 2–3 minutes until it’s pale and creamy. I gradually add the sugar and continue beating for another 5–7 minutes until light and fluffy.
Add eggs and flavor: I beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then I mix in the vanilla extract and lemon zest if using.
Fold in dry ingredients: Using a rubber spatula, I gently fold the dry ingredients into the butter mixture in three parts. I’m careful not to overmix—just until no dry streaks remain.
Transfer and glaze: I spoon the batter into the prepared pan and smooth the top. I whisk the egg yolk with the milk, then brush it over the surface of the batter.
Bake: I bake the cake at 170°C (340°F) for 20–25 minutes, then reduce the temperature to 160°C (325°F) and continue baking for 35–45 minutes more, until a toothpick inserted in the center comes out clean.
Cool and serve: I let the cake cool in the pan for 15–20 minutes before unmolding, then cool it completely on a wire rack before slicing.
Servings and timing
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 95 minutes
Servings: 10
Variations
When I want to change things up, I sometimes add orange zest instead of lemon for a brighter aroma. A tiny splash of almond extract gives the cake a new dimension too. I’ve even tried folding in a few mini chocolate chips for something a little more indulgent. Baking it in a Bundt pan or as mini cakes in ramekins also works great for entertaining.
Storage/Reheating
I keep this cake in an airtight container at room temperature for up to 3–4 days. If I want to store it longer, I wrap individual slices and freeze them. To reheat, I let a slice come to room temperature or warm it gently in the microwave for 10–15 seconds.
FAQs
How do I know when the cake is ready?
I insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s done. If it comes out wet, I bake it for a few more minutes and test again.
Can I use salted butter instead?
Yes, but I prefer unsalted so I can control the salt level more accurately. If using salted butter, I sometimes reduce the added salt slightly.
What’s the best way to serve this cake?
It’s fantastic on its own, but I also like it with a spoonful of whipped cream or a few fresh berries. A slice with a hot drink makes a perfect treat.
Can I make this cake ahead of time?
Definitely. I often bake it the day before serving. The flavor actually improves slightly after resting overnight.
Can I add other flavors or mix-ins?
Yes. A bit of citrus zest, a pinch of spice like cardamom, or even a handful of chopped nuts can be folded in. I keep the additions simple to preserve the delicate texture.
Conclusion
This French Butter Cake is one of those recipes I treasure because of how something so simple can feel so indulgent. The buttery richness, soft crumb, and golden crust come together in a way that’s both comforting and elegant. It’s a cake I make often, and each time I’m reminded why I love it. It’s easy to prepare, lovely to serve, and always leaves a lasting impression. If you enjoy classic, refined desserts with a rich, homemade touch, this one is sure to become a favorite in your kitchen too.
This Classic French Butter Cake is rich, tender, and buttery with a golden crust and melt-in-your-mouth texture. It’s a simple yet elegant dessert that pairs beautifully with coffee, cream, or fresh fruit.
Total Time:95 minutes
Yield:10 servings
Ingredients
250 grams (1 cup + 2 tablespoons) unsalted butter, softened
Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper. Preheat oven to 170°C (340°F).
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a stand mixer, beat softened butter for 2–3 minutes until pale and creamy. Gradually add sugar and beat for 5–7 minutes until light and fluffy.
Beat in eggs one at a time, mixing well after each. Add vanilla extract and lemon zest (if using).
Gently fold in the dry ingredients in three parts using a rubber spatula, just until combined.
Spoon the batter into the prepared pan and smooth the top. Whisk egg yolk with milk and brush over the batter.
Bake at 170°C (340°F) for 20–25 minutes. Reduce heat to 160°C (325°F) and bake for another 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then unmold and cool completely on a wire rack before slicing.
Notes
Use orange zest or almond extract for a flavor twist.
Mini chocolate chips or chopped nuts can be folded in for variety.
Can be baked in a Bundt pan or ramekins for individual servings.
