I love the way this cake turned out! It has a wonderful vanilla scent, and the crumb is moist and tender. The foolproof way to make this wonderful cake is to weigh the ingredients. Grams are more accurate than ounces. Instead of baking a layer cake, I made a bundt. I glazed it with a tart lemon-lime glaze which tempers the sweetness.
All-Occasion Downy Yellow Butter Cake (Adapted from: The Cake Bible)
Have at room temperature:
6 (112g) large egg yolks
1 (242g) cup milk
2 1/4 teaspoons vanilla
3 cups (300g) sifted cake flour
1 1/2 (338g) cups superfine or caster sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 (170g) tablespoons unsalted butter, softened
Preheat oven to 350˚F/180˚C. Grease and flour:
• Two 9×1 1/2 inch cake pans, bottom lined with waxed paper or parchment, OR
• One 10×3 inch bundt cake pan (total: 12 cups)
In a medium bowl, lightly combine the yolks, 1/4 cup milk, and vanilla.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Blend on low speed 30 seconds.
Add butter and remaining milk. Mix until the dry ingredients are just moistened. Increase to medium speed and beat for 1 1/2 minutes. Scrape down the sides.
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
Scrape the batter into the prepared pan(s). Smooth the top with a spatula. The pan(s) will be half full. Tap the pan(s) lightly on the counter then bake 25-35 minutes, or until a tester inserted near the center comes out clean.
Cool the cake(s) in the pan on racks for 10 minutes. When the cake cools, it will begin to pull away from the sides of the pan. Invert the cake onto the wire rack to finish cooling.
When completely cooled, the cake layers can be frosted. For the bundt cake, I recommend glazing it. To make the glaze, add 1 tablespoon each lemon juice and lime juice to 1 cup powdered confectioner’s sugar. Whisk and pour over cooled cake.