Ingredients

• WBH GOLDEN BUTTER CAKE
  Grease two 10 x 3 inch round pans. Preheat the oven to 350F. Have all ingredients at room temperature.

  In the bowl of an electric mixer, beat at high speed until light and fluffy:
  8 oz. (2 sticks) unsalted butter
  2 cups sugar

  Add and beat on medium speed until fluffy:
  6 large egg yolks
  1 ½ teaspoons pure vanilla extract

  On a piece of wax paper, sift together:
  3 ½ cups cake flour
  1 tablespoon plus ½ teaspoon baking powder
  ¾ teaspoon salt

  At low speed add the dry ingredients to the butter and egg mixture alternately with:
  1 ½ cups milk

  Pour 3 ½ cups of the batter into one prepared pan and the remaining batter into the other. Bake the less full pan for 20-25 minutes and the fuller pan for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.

  Yield: 9 cups of batter