Buttery Yellow Cake

This is a rich, dense, buttery yellow cake.  It goes pretty well with chocolate buttercream frosting and a glass of cold milk.

Ingredients:

1 cup (2 sticks) butter, softened
1 1/2 cups white sugar
4 eggs, divided
3/4 cup buttermilk
1/4 whole milk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions:

Preheat the oven to 350 degrees F.  Grease a 13x9 baking dish and flour lightly.

First, separate the eggs.  Place egg yolks in a small bowl and set aside.  Place egg whites in a large bowl and beat with an electric mixer until soft peaks form.  Set aside.

In another bowl, sift the flour.  Stir in baking powder and salt.

In another bowl, cream softened butter and sugar with an electric mixer.  Add one egg yolk at a time and continue to mix until all 4 yolks are incorporated.

Measure buttermilk and whole milk together in a liquid measuring cup. 

Add the flour mixture and milk mixture alternately into the creamed butter mixture, a little at a time, until all combined.  Add the vanilla and mix.

Gently fold in egg whites.

Bake for approximately 35 minutes, or until a toothpick inserted comes out clean.

Serve with your favorite chocolate buttercream frosting.