Butter Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Cream Butter and Sugar

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Add Eggs

Add the eggs one at a time, beating well after each addition.

Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Make the Coulis

In a saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes.

Strain the Coulis

Strain the mixture through a fine-mesh sieve to remove the seeds. Set aside to cool.

Heat Cream and Milk

In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks to temper them, then whisk the yolk mixture back into the saucepan.

Thicken the Mixture

Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the vanilla bean scrapings.

Chill and Churn

Let the mixture cool, then refrigerate until chilled. Churn in an ice cream maker according to the manufacturer’s instructions.