Basic Yellow / Butter Cake
First: Prepare your baking pans
(all ingredients at room temperature)
8 oz butter softened
16 oz sugar
4 large eggs
1 t vanilla
1 T baking powder
12 oz cake flour
1/2 t salt ———> all sifted together
1 c tepid milk
1) Cream butter and sugar in mixer.
2) Sift dry together into bowl and set aside.
3) Beat eggs by hand a little. Add some eggs; mix, repeat. Don’t beat too much air into batter.
4) Alternate dry and wet, mix and end with dry.
5) Pan batter 1/2 full.
Bake 350º about 35 minutes or until done. Rise brown, Pull away from sides, clean toothpick. Cool on rack in pan for ten minutes and remove.
Note* If you are using very large pans, reduce the temperature by 25º. Slower baking provides a more even heat distribution.
Cakes can be cooled in pans overnight, wrapped.
Yield 2 (8″ pans greased and floured).