Apr 13 2009
Basic Yellow Cake
I made a cupcakes from scratch for Easter. It really wasn’t that difficult to do. It took a little longer than making a cake from the box. It was kind of fun making a cake the way my grandmother made hers. It has been several years since I made a cake from scratch.
I also made the icing from scratch. I used a basic butter-cream icing, but instead of using vanilla extract, I used almond extract. I have always liked the way that almond extract tastes and I love the smell.
I think the cupcakes were a hit and having the almond extract in the icing, was a surprise to the taste buds.
Basic Yellow Cake
Source: Pillsbury
Ingredients
2 1/2 cups all purpose flour
3 t. baking powder
1/4 t. salt
1 1/4 cups sugar
3/4 cup margarine or butter, softened
3 eggs
1 cup milk
Instructions
Heat oven to 350. Grease and flour two 8 or 9″ round cake pans. In medium bowl, combine flour, baking powder and salt. In large bowl, beat sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Alternately add dry ingredients and milk, beating well after each addition. Spread batter evenly in greased and flour pans.
Bake for 27 t0 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill and frost as desired.
