General Procedure for Preparing Creamed-Butter Cakes

Prepare the pans for baking by lightly coating them with softened (not melted) unsalted butter. Add a little flour—just enough to lightly coat the butter—and swirl it around to create an even, thorough coating. Invert the pan and lightly bang it on the bottom to remove excess flour. To further facilitate unmolding, you can line the bottom of the pan with a piece of parchment paper cut to fit after buttering. Place it in the bottom of the pan, then coat with flour. Creamed-butter cakes are often baked in loaf pans, but they can be baked in almost any type of cake pan.