Yellow Cake Recipe From Scratch
This basic yellow cake recipe is a wow! I will talk you through how to make this simple yellow cake recipe. I filled and frosted it with a very basic meringue frosting which is traditionally used to frost a Lady Baltimore cake then added almond extract to this White Cloud Frosting instead of vanilla, but you can add any flavor you like. You will be pleasantly surprised at how delicious this cake is.
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Ingredients
2 1/2 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
1 1/4 cups sugar
3 egg yolks
1 cup milk
1 tsp vanilla
3/4 cup butter softened
Blend the dry ingredients (flour, baking powder and salt) together and set aside. Cream the butter with the sugar. Start on low then turn it up to medium. Beat for about 2 minutes. Add the egg yolks one at a time and mix after each one. Scrape the bowl. Don't beat the mixture too much once the eggs are added. Add the dry with the milk alternately in three additions mixing in between. Scrape occasionally. Beat for about 30 seconds at the end and your batter is ready for the pans.
Bake for 27-35 minutes or until the top of the cakes bounce back when pressed on top. You can also test with a toothpick. Push the toothpick into the center of the cake, if it comes out clean it is done.
Lorelie Carvey
Baking and Cake Decorating Consultant
Cakes With Lorelie/Wedding Cakes For You
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How yellow cake recipe from scratch
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Betty's Lord Baltimore Cake
Betty demonstrates how to make a Lord Baltimore Cake for your dinner table. This is a light, delicate cake with a rich filling of candied cherries, coconut, and pecans, and a glistening white frosting.
Lord Baltimore Cake
2 cups cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup sugar
1/3 cup butter, softened
4 egg yolks
1 teaspoon vanilla extract
1 cup milk
Creamy White Mountain Frosting (below)
Lord Baltimore Filling (below)
Butter and flour two 9-inch cake pans. In a medium-sized bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat sugar and butter, using an electric mixer on medium speed. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and then beat mixture well. Stir in flour mixture alternately with milk, until both are incorporated, beginning and ending with flour mixture. Scrape down sides of bowl and beat batter until smooth. Pour batter into prepared pans. Bake at 350 degrees (F) for 25 to 30 minutes, or until center springs back when lightly pressed. Cool cake layers in pans on wire racks 10 minutes, then turn out on wire racks and cool completely. Place one layer on cake plate. Top with Lord Baltimore Filling (below). Put second layer on top of filling. Frost sides and top with remaining Creamy White Mountain Frosting (below). Decorate with pecan halves, candied red cherry halves, and triangles of orange, if desired.
Creamy White Mountain Frosting
1 cup sugar
1/3 cup light corn syrup
¼ cup water
¼ teaspoon salt
4 egg whites
1/8 teaspoon cream of tartar
½ teaspoon vanilla extract
Combine, sugar, corn syrup, water, and salt in a medium-sized saucepan. Bring to a boil over medium heat. Reduce heat and cook to 242 degrees (F). Meanwhile, add cream of tartar to egg whites and beat until stiff peaks form. Pour hot syrup into egg whites in a very thin stream, beating all of the time at high speed of an electric mixer. Beat until frosting is stiff and glossy. Beat in vanilla.
Lord Baltimore Filling
½ cup finely-chopped pecans
1/3 cup chopped candied red cherries
2 teaspoons grated orange rind
½ cup toasted flaked coconut
1 teaspoon almond extract
1 ½ cups Creamy White Mountain Frosting
In a medium-sized bowl, combine coconut, pecans, cherries, orange rind, and almond extract. Fold in Creamy White Mountain Frosting. Spread between layers of Lord Baltimore Cake.
This makes a beautiful, dramatic cake that you will be proud to have on your table. I hope you love it! --Betty ♥♥♥
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Here Comes Santa Claus, Mom's Lady Baltimore Cake, Sheba, & Cousin Judy.