Adapted from Rosie’s All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book (Judy Rosenberg)
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Ingredients
1 cup (226 g) salted butter
3 large eggs, at room temperature
3/4 (150 g) cup sugar
1 cup (120 g) sifted all-purpose flour
Directions
- Heat oven to 350º F. Spray a 9″ round pan or an 8″ springform pan with cooking spray.
- Melt the butter over low heat on the stove or at 50% power in the microwave. Set aside to cool.
- Beat the eats and the sugar on high until it is well-combined, very pale, and thick, about 4-5 minutes. If using a stand mixer, use the whisk attachment.
- Sift the flour over the egg/sugar mixture. Fold in gently until most flour is incorporated.
- Slowly add the melted butter, gently folding in. Do not over mix, as this will affect the final volume.
- Pour into prepared pan. Bake for 30-40 minutes, until dark golden and slightly cracked on top. The cake is done when the top has fallen slightly after rising.
- Cool on a cooling rack.