Home Made Yellow Butter Cake
4 large eggs, room temperature
1/2 cup whole milk, room temperature
2 tsp vanilla extract
1 3/4 cup plain cake flour, sifted after measured
1 1/2 cups sugar
2 tsp baking powder
3/4 tsp salt
2 sticks butter, softened but still cool
Preheat oven to 350 degrees. Generously grease two 9 inch round cake pans and cover the pan bottoms with rounds of parchment paper or waxed paper. Grease the parchment rounds and dust with flour, tapping out excess. May also bake in a greased and floured 13x9 inch pan.
Beat the eggs, milk and vanilla with a fork in a small bowl. Measure out 1 cup of this mixture and set aside.
Combine the flour, sugar, baking powder and salt in a large bowl. Stir to blend.
Using a fork, cut the butter into the dry mixture, one Tbsp at a time. The butter and flour will begin to clump together and look like small peas.
When all butter is combined with the flour, use a mixer to beat the butter and flour for about 30 to 40 seconds. On a low speed, add the 1 cup of the egg mixture that was set aside and beat until incorporated (5-10 seconds). Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture in a slow, steady stream, taking about 30 seconds. Scrape the sides and bottom of the bowl. Beat for another 15 seconds until thoroughly combined and the batter looks slightly curdled.
Divide batter equally between the prepared cake pans. Spread to the sides and smooth.
Bake at 350 degrees until cake is a light golden color and a toothpick inserted in the center comes out clean. Bake round layers approximately 20 to 25 minutes and 13x9 inch pan 30 to 38 minutes