Rich Yellow Cake

Happy Hanukkah! xo 

                                                              Rich Yellow Cake
                                                                    adapted from
                                                            The Martha Stewart
                                                                       Cookbook

Ingredients
4 cups sifted cake flour
4 teaspoons baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at
   room temperature
1 3/4 cups sugar
6 eggs yolks at room temperature, well
   beaten
2 teaspoons vanilla extract
1 1/2 cups milk, at room temperature

Directions

Preheat the oven to 350 degrees F.. Butter and flour 2  8-inch cake pans or a bundt pan.

Sift the flour with the baking powder and salt and set aside.

Cream the butter until fluffy. Add the sugar gradually and beat until light and fluffy. Beat in the egg yolks and add the vanilla.

Add the flour mixture to the butter mixture alternating with the milk. Stir the batter until smooth.

Pour the batter into the prepared cake pans/bundt pan and bake for almost 45 minutes. ( Note that this cake rises very well so only fill the pans two-thirds full). Cool the cake in the pans for 10 minutes, then cool thoroughly on a wire rack.

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