Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x9-inch baking dish or line with parchment and grease the sides.
- In a large bowl, combine the granulated sugar and melted butter. Beat on medium for 1 minute until lighter and slightly airy.
- Add the eggs one at a time, beating well after each addition until the mixture looks smooth and glossy.
- Mix in the vanilla extract until fully incorporated.
- In a small bowl, whisk or sift together the cake flour, baking powder, and salt.
- With the mixer on low, add the dry ingredients to the wet in two additions, mixing just until combined. Do not overmix.
- Using a spatula, gently fold in the sour cream until the batter is evenly blended and silky.
- Scrape the batter into the prepared dish, smoothing the top. Sprinkle the remaining 2 tablespoons sugar evenly over the surface.
Baking
- Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan on a rack for at least 1 hour. Slice and serve when set for clean, neat squares of French butter cake.
Nutrition
Notes
To ensure proper emulsification, use room temperature ingredients. Cool completely for clean slices. Variations include adding citrus zest or nuts for different flavors.