Ingredients
Equipment
Method
- Preheat the oven to 350°F and lightly grease an 8×8 pan or 10 spaces on a muffin tin.
- Cream the butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy.
- Add the buttermilk, eggs, and vanilla, and mix well.
- Using a sifter sitting over the bowl, add the flour, salt, and baking powder to the sifter and tap the dry ingredients into the wet ones.
- Mix with a spoon until no dry clumps of flour remain.
- Bake 25-30 minutes for the 8×8 pan or 15-20 minutes for the muffin tin until the cake springs back and a toothpick inserted in the center comes out clean.
- Serve slightly warm with fresh strawberries and whipped cream.
Nutrition
Notes
Feel free to swap buttermilk for almond milk for a dairy-free option and add lemon zest or other berries for a twist.