Summer is such a great time for desserts.....and the easier the better. A nice bakery pound cake will fit the bill...but a home made yellow butter cake is even better. I topped this layer with blueberries and fresh strawberries. So good and no frosting required!
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Yellow Butter Cake
1 1/2 cups all-purpose flour; plus more for pans
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter; room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
Preheat oven to 350F. Butter two 9-by-2-inch round cake pans; line the
bottoms with parchment paper. Butter parchment, and dust with flour,
tapping out excess; set aside.
Into a medium bowl, sift together flours, baking powder, and
In the bowl of an electric mixer fitted with the paddle attachment, beat
the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down
the sides of the bowl as needed. Beat in eggs, one at a time, then beat in
vanilla. With the mixer on low speed, add the flour mixture in three parts,
alternating with the milk and beginning and ending with the flour; beat
until combined after each addition.
Divide batter between the prepared pans, and smooth with an offset spatula.
Bake, rotating the pans halfway through, until cakes are golden brown and
a cake tester inserted into the center comes out clean, 30 to 35 minutes.
Transfer pans to a wire rack to cool 20 minutes.
Invert cakes onto the rack; peel off the parchment.
Reinvert cakes and let them cool completely, top sides up.
Yield: 2 9-inch round cake layers or
1 9x13 cake layer
** Exported from Now You're Cooking! v5.93 **