Butter cake

Butter is creamed with sugar before the eggs and dry ingredients are added, which gives the cake a fine, tender crumb. The name describes the method and main fat, not one fixed recipe.

Use softened butter that yields when pressed but is not oily, and beat it with the sugar until pale and fluffy. Add the eggs gradually, then fold in the flour just until combined; overmixing can make the crumb heavy.

Not as a direct swap if you want the same flavour and texture: butter traps air when creamed with sugar, while oil does not. Use a recipe written for oil, or replace only part of the butter and expect a softer, less buttery cake.

Keep it covered at room temperature for up to three days, away from direct sun and heat. If it has a perishable filling or frosting, refrigerate it instead and bring it out shortly before serving.

Yes. Wrap the cooled cake or individual slices tightly, then freeze for up to three months; thaw while still wrapped at room temperature so condensation forms on the wrapping, not the cake.

Its rich, simple flavour pairs well with fresh berries, stewed fruit, lemon curd or a spoonful of yoghurt. Serve it plain with tea or coffee, or layer it with jam and whipped cream for a quick celebration cake.

Butter cake is usually a soft, non-yeasted cake made by creaming butter and sugar. German butter cake, or Butterkuchen, is typically a yeasted tray bake topped with butter and sugar, often with flaked almonds.

No. Pound cake is traditionally made with roughly equal weights of butter, sugar, eggs and flour, while butter cake recipes use different proportions and often include a raising agent or extra liquid. Both rely on butter for flavour.