Moist Yellow Cake

Ingredients

Instructions

1. Preheat oven to 350 degrees. Butter and lightly flour two 8" by 1 1/2" pans or 1, 10" by 3" round cake pan. Set aside. In a medium size bowl sift together the flour, baking powder and salt. Set aside.
2. Cut up the butter into one inch pieces and place in a large bowl of an electric mixer, fitted with paddle attachment or beaters, beating on medium speed about 2 to 3 minutes, until the butter is light and creamy in color.
3. Add the sugar, 1/4 cup at a time, beating 2 minutes after each addition. Scrape the sides of the bowl occasionally. Add the eggs, one at a time at one-minute intervals.
4. Reduce mixer to lower speed. Stir vanilla into buttermilk. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
5. Spoon the batter into the prepared pan and smooth the top with a knife. Lift up pan with batter, about 8 inches high and let drop onto counter top to burst any air bubbles and allowing batter to settle. Do this two or three times.
6. Center the pans onto the lower third of the oven and let bake 45 to 65 minutes (depending if you use two cake pans or 1 large pan) or until the cake is golden brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

My notes