yellow cake recipe, but it was a bit dry. I came across another, richer version. This is a combination or compromise of the two, and much better. Delicious with chocolate frosting, or topped with fresh berries and whipped cream!
1 C butter
1¼ C sugar
4 egg yolks*
2 tsp vanilla
¾ C milk
2 C cake flour*
1 T baking powder
½ tsp salt
* For a less rich cake -- and lighter yellow color -- substitute 2 eggs for the 4 yolks (for 4 eggs total). All purpose flour works too, though the cake will not be quite as finely textured. If you'd like, you can reduce the flour by 2 T and add cornstarch instead for a substitute for cake flour.
Preheat oven to 350˚. Grease and flour two 8" pans, or coat with non-stick spray.
Cream butter and sugar. Add eggs and vanilla, beating until well combined.
Sift together flour, baking powder and salt. Add flour mixture by thirds, alternately with milk blending after each addition. Divide evenly between pans (or scoop into muffin tins lined with cupcake papers). Bake 25 minutes (or approx 18 minutes for cupcakes).
Cool in pans 15 minutes before turning out onto cooling racks.