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Yellow Cake

Yellow Cake With Lemon Curd Filling, Lemon Frosting, Chopped Pistachios, and Candied Lemons
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Serves 12 (or makes 24 cupcakes)| Hands-On Time: | Total Time:

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s)
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla extract
  • large eggs, at room temperature
  • 1 cup whole milk

Directions

  1. Heat oven to 350°F. Butter the pan(s), line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. (For cupcakes, there is no need for parchment or rebuttering.) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pan(s) and bake until a toothpick inserted in the center comes out clean (see baking times, below). Cool the cake(s) in the pan(s) for 15 minutes, then turn out onto rack(s) to cool completely.
  5. Baking times: For two 8-inch rounds: 25 to 30 minutes. For two 9-inch rounds: 22 to 25 minutes. For one 9-by-13-inch rectangle: 25 to 30 minutes. For 24 cupcakes: 15 to 20 minutes.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 369Calories From Fat 162
  • Fat 18g
  • Sat Fat 11g
  • Cholesterol 98mg
  • Sodium 203mg
  • Protein 5g
  • Carbohydrate 47g
  • Sugar 26g
  • Fiber 1g
  • Iron 1mg
  • Calcium 51mg
What does this mean? See Nutrition 101 .

Quick Tip

Cup of flour leveled with a chopstick
Don’t scoop your flour directly from the bag with a measuring cup—the flour will become compacted, and you’ll get more than you need for the recipe. Instead, spoon it into the cup, then sweep off the excess with a knife.

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