betz
VIS Deteran
- Joined
- Oct 29, 1999
- Messages
- 609
You probably already have all these ingredients in your house. All you would have to buy would be the cream cheese and a lemon.
YELLOW CAKE
Active time: 15 min Start to finish: 1 3/4 hr (includes cooling)
2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 large eggs, kept at room temperature for 30 minutes
1 1/2 teaspoons vanilla
3/4 cup whole milk
Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan (not dark) or 2 (8- or 9-inch) round pans.
Sift together flour, baking powder, and salt into a bowl.
Beat butter and sugar with an electric mixer (fitted with paddle if using a standing mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Mix in flour mixture in 4 batches alternately with milk at low speed, beginning and ending with flour mixture. Mix until batter is just smooth, then spread evenly in pan.
Bake cake in middle of oven until it begins to pull away from sides of pan and a tester comes out clean, 20 to 25 minutes (cake will be pale in color, not golden brown like a cake-mix cake). Cool 5 minutes in pan, then invert onto a rack and cool completely.
frosting
2 (8-oz.) packages cream cheese, softened
1 cup confectioners sugar
1 teaspoon fresh lemon juice
Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and beat until smooth.
When the cake has cooled frost it and garnish it with candy sprinkles or whatever you have.

YELLOW CAKE
Active time: 15 min Start to finish: 1 3/4 hr (includes cooling)
2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 large eggs, kept at room temperature for 30 minutes
1 1/2 teaspoons vanilla
3/4 cup whole milk
Preheat oven to 350°F. Butter and flour a 13- by 9-inch metal baking pan (not dark) or 2 (8- or 9-inch) round pans.
Sift together flour, baking powder, and salt into a bowl.
Beat butter and sugar with an electric mixer (fitted with paddle if using a standing mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes. Mix in flour mixture in 4 batches alternately with milk at low speed, beginning and ending with flour mixture. Mix until batter is just smooth, then spread evenly in pan.
Bake cake in middle of oven until it begins to pull away from sides of pan and a tester comes out clean, 20 to 25 minutes (cake will be pale in color, not golden brown like a cake-mix cake). Cool 5 minutes in pan, then invert onto a rack and cool completely.
frosting
2 (8-oz.) packages cream cheese, softened
1 cup confectioners sugar
1 teaspoon fresh lemon juice
Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and beat until smooth.
When the cake has cooled frost it and garnish it with candy sprinkles or whatever you have.


