1 2 3 4 Cake

• 1 c (2 sticks)  butter
• 2 c sugar
• 4 eggs
• 3 c cake flour
• 1 tsp vanilla
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 c milk

Preheat oven to 325º.  Butter and lightly flour a 10 inch tube pan or bundt pan.  Alternately, bake it in 3 8″ or 9″ cake pans, if you want to be fancy and have a 3-layer cake.

Cream butter and gradually add sugar, creaming until light and fluffy.  Add eggs one at a time to creamed mixture blending after each addition.  Blend in the vanilla.

Scoop out and level 3 cups of cake flour; in a large bowl whisk the flour with the baking powder and salt until all are mixed together well.

Slowly add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk. Mix until just combined.  (Do not over mix as this will yield a dry cake)

Pour batter into prepared pan. Bake at 325º for approx. 1 hour and 25 minutes or until tester inserted into cake comes out clean.  If you’re using cake pans, bake for 25-30 minutes.

Cool in pan for 15 minutes on a wire rack. Remove from pan and finish cooling on rack.