Soft Butter Cake: A Simple and Irresistible Delight

Serving: This soft butter cake is perfect on its own or served with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 3 months.
Variations:

Lemon Butter Cake: Add the zest of one lemon to the batter for a fresh citrus twist.
Chocolate Chip Butter Cake: Stir in ½ cup of chocolate chips for a sweet surprise in every bite.
Almond Butter Cake: Add ½ teaspoon of almond extract to the batter for a subtle nutty flavor.
FAQ:

1. Can I use margarine instead of butter?
While butter yields the best flavor and texture, margarine can be used as a substitute. The cake may be slightly less rich, but it will still turn out soft and delicious.

2. Can I double the recipe?
Yes, you can double the ingredients and bake the cake in a 9×13-inch pan. Just be sure to adjust the baking time slightly, checking for doneness by inserting a toothpick into the center.

3. Can I make this cake ahead of time?
Yes! The cake can be made a day or two ahead. Store it in an airtight container and enjoy it at room temperature, or refrigerate it if you prefer.