Simple Yellow Cake

April 10, 2015


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.

More Great Recipes:
Cake|Spring|Easter|Dessert

Reviews (2) Questions (0)

2 Reviews

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.