Great Yellow Butter Cake Recipe

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This is a recipe that I made today and I really love it. I got it from my new friend that I met, Patty. She used to be the head cake decorator at the Lion House.

Yellow Butter Cake from Patty Richardson

Butter – 12 oz (room temp) (not margarine!) – 1.5 cups

Sugar – 13 oz  – 1.5 cups

Salt – 2/3 tsp

Eggs – 7.5 oz – 4 large eggs

Cake Flour – 15 oz (regular flour ok) – 3.75 cups Flour

Baking Powder – 3 3/4 tsp

Milk – 15 oz – 1.9 cups

Vanilla Extract -0.25 oz -1.5 tsp vanilla

1. Place butter in mixing bowl. With paddle attachment, beat the butter slowly until it is smooth and creamy.

2. Add sugar. Cream the mixture at moderate speed until light and fluffy. This will take a few minutes.

3. Add the eggs gradually. After each addition, beat until the eggs are incorporated.

4. Scrape down the sides of the bowl.

5. Add 1/4 of dry ingredients. Blend. Add 1/3 of wet ingredients. Blend. Repeat until all is incorporated.

6. Bake at 375*F in a greased pan.

If using an:

2 – 8″ round pan – 28 minutes

2 – 10″ round pan – 25 minutes

2 – 9 x 9 square pan – 30-35 minutes

2 – 18 x 13 pan – 35 minutes

*You can also change the flavor of the cake by adding 2 Tbsp of flavoring (Raspberry, Coconut, etc) and taking away 2 Tbsp. away from the milk to keep the consistency.

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