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Yellow cake, made with just egg yolks, just like the little old ladies from back home in south Alabama used to make. I haven't had it in so long, and searched and searched for a recipe that looks like it could be it. If handled with care, as all good homemade creations should be, this one really "takes the cake." This one I have made a couple of times to get it just right. I found it at joyofbaking.com. I've kept the recipe the same, but just perfected my handling of it after a couple lax mistakes: This cake DOES NOT do well if frozen after being baked and cooled (I like to ice my cakes while frozen). It dries out and crumbs up WAY too easily after this. Moreover, DO NOT overmix the batter. Since this is not my recipe, I am posting it as-is to maintain the integrity of it because I do not like to "plagiarize" others' recipes. Even if I could say "I just made it my own." The recipe says to mix for 2 whole minutes at one point, but please do not. KEEP IN MIND to mix just until moistened and homogeneous. You kind of have to baby it. I made this cake in humid, hot Alabama weather, and still got 2 dry, crumbly batches as described above, so please do not overlook. When I finally got it right, it's the kind of cake that makes you close your eyes after your first bite because you can't believe how amazing it is. I used fresh, quality ingredients every time - even the mistakes - and don't want you to have to waste the ingredients I did. No room for error, unfortunately - but well worth it. And more to be proud of. http://www.joyofbaking.com/YellowButterCake.html
9 inch ...
Units: US | Metric
Serving Size: 1 (125 g)
Servings Per Recipe: 8