Anna's Swedish Butter Cake

Nancy Allen


This is a beautiful fine tender crumb cake that is easy to make. This cake somehow tastes better the longer it stays around, if that's possible. 8)

pinch tips: How to Use Hand & Stand Mixers



8 sevings


10 Min


55 Min




2 c
plus 2 tablespoons sifted all-purpose flour
1 tsp
baking powder
1/4 tsp
1 c
lightly salted butter (only) at room tenperature
1 1/2 c
granulated sugar
2 large
3/4 c
milk ( i used 2%)
1 tsp
almond extract (or vanilla extract)
confectioners sugar for dusting

Directions Step-By-Step

Preheat oven to 350F. Grease a 13x9 square pan. Sift together flour, baking powder, and salt in a medium bowl and set aside. In a standing mixer, cream together the butter and sugar until smooth and well blended. (scrape sides)
Add the eggs, one at a time, beating after each addition. Alternately add the dry ingredients and milk, beating after each addition, beginning and ending with flour mixture. Scrape down sides of the bowl and the beaters. Stir in the almond or vanilla extract.
Spoon batter into the prepared pan, leveling the top, then spread the batter slightly toward the pan edges. Bake in the preheated oven for 55 to 60 minutes or until center of cake tests done and toothpick shows no batter and top is golden brown.
Cool the cake in its pan on a wire rack for about 10 minutes, then run a knife along the edges to loosen cake. Dust cake with confectioners sugar or frost the top. Beautiful Cake!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy