Moist Sri Lankan Butter Cake with Sorrel

Instructions

1. 1

   **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

2. 2

   **Cream the Butter and Sugar**: In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat until light and fluffy—about 5-7 minutes.

3. 3

   **Add Eggs and Vanilla**: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

4. 4

   **Sift Dry Ingredients**: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. 5

   **Combine Mixtures**: Gradually add the dry ingredients to the butter mixture, alternating with the sorrel tea/water. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

6. 6

   **Incorporate Zest**: If you're using lemon zest, fold it in gently at this stage to add a fresh note to the cake.

7. 7

   **Bake**: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   **Cool the Cake**: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

9. 9

   **Serve**: Once cooled, dust with powdered sugar if desired. Slice and enjoy your moist butter cake with a delightful twist of sorrel!