Yellow Cakes for Summer Desserts

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 

salt; setaside.

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

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