VANILLA BUTTER CAKE FROM SCRATCH RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Steps:

• Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
• In mixer bowl, on medium-high speed, beat butter and sugar until fluffy (4 to 5 minutes).
• Add eggs, then yolks,one a time, beating well after each, scraping sides of bowl occasionally.
• Beat in vanilla.
• In another bowl, mix flour, baking powder and salt.
• Mix in about a third of flour mixture into butter mixture.
• Stir in half the milk, just until blended.
• Stir in another third of flour mixture, then remaining milk and finally the rest of the flour mixture.
• Spread batter equally into two the two cake pans.
• Bake until wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
• Cool on racks in pans for 10 minutes, then inverte cakes onto racks and remove pans.
• Cool completely before forsting.