Classic Butter Cake

As a kid, Mom always made a homemade butter cake for birthday's, special occassions, and just about anytime she was making a cake.  I remember her hand written recipe card yellowed and stained from all the years of use.  It read "Dad's Two Egg Cake".  The only thing better than that cake with sliced banana's and whipped cream on your birthday was the little teacup with a couple of tablespoons of cake batter that she would save just for me. 

I have always had problems with the recipe that Mom used.  It would often come out with a corn muffin texture instead of that smooth light cake consistency.  Finally, I have found the changes that make this cake come out perfect every time.  So here it is, my variation of Mom's - "Dad's Two Egg Cake" recipe.

Ingredients:

• 2 cups all-purpose flour, sifted
• 1  1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 eggs

Instructions:

• Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans or prepare cupcake tins if making cupcakes, set aside.
• In a large bowl sift together the flour, sugar, baking powder and salt.
• In mixing bowl beat the butter until light and fluffy, add eggs and mix until well blended.
• In alternating additions add one third of the milk and dry ingredients and beat with hand mixture, occasionally scraping down the sides of the bowl. 
• Repeat until all of the milk and dry ingredients have been inccorporated.  Finish by mixing in the vanilla, but don't over beat the mixture.
• Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes (19 to 21 minutes for cupcakes), or until a toothpick inserted into the center comes out clean.  Remove from oven.
• Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
• Frost with your favorite frosting.  The cupcakes shown are frosted with our favorite Chocolate Fudge Frosting recipe.