Ingredients
- 3 cups sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks at room temperature)
- 2 cups granulated sugar
- 5 whole eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
Preparation
Step 1
Makes two 8 or 9 inch round cakes
Preheat oven to 350 degrees
Pan Prep: I use either a spray oil or crisco to grease the pans well, followed by a dusting of flour, followed by a layer of parchment paper or waxed paper that has been cut to fit the pan.
Sift together flour, baking powder, and salt. Set aside
In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add eggs one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla. At this point you may add flavoring touches if desired.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.