Today is my father's birthday, and I was allowed to make the cake. I decided on a Lemon cake, but since we didn't have any Lemon Extract, it was just a Yellow cake.
I found the recipe here, and really enjoyed it! The cake was delicious!
Here is the Recipe, that I used:
Stuff You Need
|
Ingredients
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Oven
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1 cup (two
sticks) or room temperature butter, plus more for the pan(s)
|
Pans (See
baking sizes below)
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2 ½ cups
all-purpose flour, spooned and leveled
|
Electric mixer
|
1 ½ teaspoon
baking powder
|
Toothpick
|
¼ teaspoon
baking soda
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Cooling
racks (optional)
|
½ teaspoon
salt
|
|
1 ½ cups
sugar
|
|
2 teaspoons
pure vanilla extract (if you want a lemon cake, use Lemon extract)
|
|
3 eggs, room
temperature
|
|
1 cup whole
milk
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Directions
Pre-heat the oven to 350°F.
use your extra butter to grease your pan(s), and lightly sprinkle with
flour, tapping out the extra.
(For cupcakes, the flour is optional)
In a medium-sized bowl, stir together the flour, baking powder, baking
soda, and salt; move aside when well mixed.
Use an electric
mixer to beat the butter and sugar on medium-high until fluffy (2 to 3 minutes usually).
Mix in the vanilla/lemon extract, and then add the eggs one at a time, wiping the sides of the bowl as needed
Reduce mixer speed
to low, so that it doesn't splatter high.
Add 1/3 of the flour mixture in 3 additions and 1/2 the milk in 2 additions,
beginning and ending with the flour mixture.
Mix until just combined (do not over-beat).
Move the batter
to the prepared pan(s) and bake until a toothpick/knife inserted in the center of the cake comes
out clean (see baking times, below).
Cool the cake(s)/cupcakes in the pan(s) for 15
minutes, then turn out onto rack(s) to cool completely.
If it is for a birthday, add some candles! if it's your dad's, you can spell out DAD with the candles, if it is your mom's, spell out MOM, if it is a sibling, well, do what you can!
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.