Swedish Butter Cake Recipe

2 cups + 2 Tb 1 tsp 1/4 tsp 1 cup 1 1/2 cups 2 3/4 cup 1 tsp

Sifted all-purpose flour Baking powder Salt Light salted butter, (not margarine) room temp Granulated sugar Eggs, room temp Milk Almond extract Confectioners' sugar (optional)

Oven Temp ~ 350°        Baking Time ~ 30 to 35 Min. Pan Type ~  two 9-inch layer pans

Preheat oven, spread solid shortening on bottom and sides of pans, dust evenly with flour; tap out excess flour. Position rack in center of oven.

Sift together flour, baking powder, and salt onto a piece of wax paper. Set aside.
With a wooden spoon in a mixing bowl or with an electric mixer, cream together the butter and sugar until smooth and well blended. 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. Scrape down the sides of the bowl and the beaters. Stir in the almond or vanilla extract.
Spoon batter into the prepared pans, level the top, then spread the batter slightly toward the pan edges. Bake until the top is golden and a cake tester inserted in the center comes out clean.
Cool the cake in the pans on a wire rack for about 10 minutes, then run a knife blade around the edge of the cake. Top with another rack or plate, invert, and lift off the pans. Cool the cake completely before sifting on confectioners’ sugar or adding a frosting of your choice.