One of the biggest problems with buttercakes is creaming the butter & sugar to make a batter. So here’s a much easy way to do it without creaming (thanks American Test Kitchen). The key is using hot melted butter to emulsify the liquid ingredients quickly, all you need is a food processor.
- Serves : 8
- Oven temp: 180C (160C fan forced)
- Cooking time : 50 to 60 minutes
- Pan size : standard loaf pan (21cm x 11cm) or 20cm diameter cake pan