Easter

Simple Yellow Cake

April 10, 2015
3 Ratings
Author Notes

A simple yellow cake recipe to celebrate the simplicity of spring. Dust with icing sugar and serve warm with crushed berries atop. The cake is a very light flavour, but my favourite quality is the texture. This recipe results in a light middle with a crisp crust.

Notes:
*I did not have self-rising flour, so I added 1/2 tsp. baking powder and 1 and 1/2 tsp. salt to the flour which brought the cake up very nicely.

Adapted from 'A Daily Something's' Hedgehog cake. Read more at ZacharyThor.com. —Deactivated

  • Makes 1 9" cake
Ingredients
  • 3/4 cup sugar
  • 1/2 cup butter
  • 3 eggs
  • 1 1/4 cups self-rising flour*
  • 1 teaspoon pure vanilla extract
  • icing sugar to dust
In This Recipe
Directions
  1. Preheat the oven to 350º fahrenheit.
  2. Butter, or spray with cooking spray, a 9-inch cake pan.
  3. Using a hand-mixer or stand-mixer, combine slight-softened butter and sugar together.
  4. Add eggs, one by one, mixing in-between.
  5. Add vanilla.
  6. Mix in flour or flour mixture.
  7. Pour batter into pan and bake for 35 minutes until golden, checking at 30 minutes with a toothpick. As the batter is rather thick the centre will cook very slowly. Do not be afraid to bake more than you think is necessary.
  8. Using a sieve, dust cake with icing sugar.

See what other Food52ers are saying.

  • Sarah Rohm
    Sarah Rohm
  • Regine
    Regine
  • Deactivated
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4 Reviews

Sarah R. September 18, 2020
So I just made this cake a little while ago and I didn't use a mixer, just mixed it by hand. The flavor was great and I will definitely double the amount next time I could do a lot of add ins to this recipe..

 
Regine April 15, 2015
You need to revise your instructions since it does not include what to do with the butter. Obviously anyone can figure it out LOL, but I am sure your intention is for your instructions to be thorough. Also, I would like to add that I really dislike self rising flour as I think it is too salty, so your idea of replacing it with all purpose flour and baking powder and salt is great (although I think that it is too much salt). Thanks for sharing. Regine
 
Author Comment
Deactivated April 15, 2015
I appreciate the critique, fixed! I must have forgotten to copy and paste the step from my blog to Food52; thank you for your eagle-eye. I will experiment with less salt next time I make this recipe, I would imagine less would work just fine.
 
Sarah R. September 18, 2020
Anyone who bakes regularly may know to soften and cream with other wet items. The flavor was fine maybe more vanilla but the salt was a reasonable amount to enhance the flavor.