I doubled the recipe and baked in two 9" pans for about half an hour-ish. I reduced the sugar (1 cup instead of 2), substituted 2/3 c. softened unsalted butter, and increased vanilla to 1 Tbs. I then filled and frosted the layers with Lemon-Cream Cheese Frosting. Not a piece left and rave reviews all around! :o) I do admit to creaming the butter, sugar, eggs, and vanilla; mixing the dry together in a separate bowl; and adding it in alternately with the milk... still easy-peasy with all the "extra" steps I did! :)
I have been making this similar cake for many years from my Betty Crocker ckbk, I double it all the time and cooks up like a dream. My hubby won't eat anything else for his strawberry shortcake but this recipe. The batter is almost like vanilla ice cream and tastes so good. This is a good cake to make pinapple upside down cake too.