Posted on June 10, 2018 - by

Easy Yellow Cake for a Working Day

LUCY BURDETTE: I wanted to make a cake for a small dinner party, but I didn’t have a lot of time. (Big deadline looming for food critic mystery number nine.) I Googled “easy yellow cake” and came across the recipe on which this cake is based. It was simple, because everything gets added into the food processor in turn– No sifting, no separating of eggs, no alternating liquids with dry. And it was very good, light but dense. Maybe not my favorite yellow cake for all time, but very good!

Ingredients

1/2 cup unsalted butter, softened

1 1/2 cups sugar

3 large eggs, room temp

2 1/4 cups all-purpose flour

1/2 teaspoon salt

3 1/2 teaspoons low sodium baking powder

1 1/4 cups whole milk

1 teaspoon vanilla

Preheat the oven to 350. Prepare two 9-inch cake pans by buttering well and then flouring lightly.

Combine the butter and sugar in the food processor and beat until pale yellow. Beat in the eggs. Add the flour, salt, and baking powder and mixed that minimally. Beat in the milk and vanilla, again don’t overbeat.

 

Bake in a preheated oven at 350 for about 25 minutes, until the cake springs back when touched lightly.

Then cool for 10 to 15 minutes and then remove from the pans to cool completely.

Frost as desired– My desire was whipped cream and sliced strawberries, but chocolate or mocha butter cream would be wonderful as well.

(Sorry about the photo–we were quite a ways into the cake when I remembered!)

Death on the Menu, the 8th Key West food critic mystery, will hit bookstores on August 7 from Crooked Lane Books.

Here’s a pre-order the book link from Amazon–and here’s a link to preorder a hard copy from RJ Julia in CT, where you’ll be able to get a signed copy.

Or you can order it from Books and Books in Key West, or call Suzanne Orchard at Key West Island Bookstore ((305) 294-2904)–she’ll be delighted to order you a copy!

Or really, wherever books are sold…

 

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