We blog about this recipe here.
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.