This Gold Cake by Carol
Ingredients
3/4 cup butter, softened
1 1/2 cups white sugar
1 cup egg yolks
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
Whisk together flour, baking powder, and salt in a small bowl.
Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
1 1/2 cups white sugar
1 cup egg yolks
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
Whisk together flour, baking powder, and salt in a small bowl.
Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.
I put a vanilla buttercream on top, but it is such a rich cake you can eat it plain!
