Effortless French Butter Cake (Print Version)

# Ingredients:

→ Batter

01 - 160 grams sour cream
02 - 5 grams fine salt
03 - 8 grams baking powder
04 - 250 grams cake flour
05 - 12 milliliters vanilla extract
06 - 3 large eggs, room temp
07 - 200 grams granulated sugar
08 - 200 grams unsalted butter, melted

→ Topping

09 - 25 grams granulated sugar

# Instructions:

01 - Let everything cool for a bit, then cut it up and dish out pieces to serve.
02 - Pop it in the oven for about 30 to 35 minutes. It’s ready when a toothpick you poke in comes out clean.
03 - Scrape your batter into your greased baking dish. Toss some sugar evenly over the top before baking.
04 - Gently fold in sour cream just till it all looks smooth and ready.
05 - In another bowl, sift salt, baking powder, and cake flour. Slowly mix this into your wet bowl, just enough to blend.
06 - Add eggs one at a time, mixing in between, then pour in that vanilla and stir again.
07 - Take a big bowl, blend your sugar and melted butter together for a minute until it turns pale and fluffy.
08 - Set your oven to 175°C and grease up a 23x23 cm baking pan.

# Notes:

01 - Try throwing in some berries or cinnamon for extra kick before baking.
02 - Top it off with a sprinkle of powdered sugar or drizzle on some glaze if you want it fancy.
03 - Wrap it up tight and you can leave it out for a few days, or pop it in the fridge for about a week.
04 - If it dries out, just zap a piece in the microwave or slide it in the oven for a sec.
05 - Freeze wrapped portions up to two months; it’ll still taste fresh when thawed.

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