Yellow Cake

In an effort to find a really good go-to vanilla cake recipe, I googled The Baking Bible's author Rose Levy Beranbaum and found this recipe.  It was wonderful!  I need to make it again before I push it to the go-to recipe, but I knew immediately I had to make it again!

- 4 egg yolks

- 2/3 cups sour cream

- 1 1/2 tsp vanilla extract

- 2 cups cake flour

- 1 cup sugar

- 1/2 tsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

- 12 tbsp butter, unsalted, softened

(Makes a 9-inch round cake)

Preheat the oven to 350.

In a medium bowl, lightly combine the yolks, 1/4 of the sour cream, and the vanilla.  In a stand mixer, with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt.  Mix on low speed for 30 seconds to blend.  Add the butter and the remaining sour cream and mix on low speed until the dry ingredients are moistened.  Increase the speed to medium and beat for one minute.  Scrape down the sides.   Gradually add the egg mixture in 2 batches, beating for 20 seconds after each addition until fully incorporated.  Scrape down the sides.

Scrape the batter into prepared pan.  Smooth the surface.  Bake for 35 to 45 minutes or until a cake tester inserted in the center comes out clean and it springs back when pressed lightly in the center.  Remove from oven and set out on oven rack to cool for 10 minutes.  Loosen the sides, invert onto a wire rack, and then reinvert so that it sits face up.  Cool completely before frosting or wrapping air tight.    (It can store for 3 days at room temperature, 1 week refrigerated, 3 months frozen.)

Seriously so good!  Can't wait to make it again!