Title: Catherine's yellow cake
 Categories: Dessert
      Yield: 8 Servings
 
      3 c  Cake flour
      3 ts Baking powder
    1/2 ts Salt
      1 c  Butter; room temperature
      2 c  Sugar
      1 tb Vanilla extract
      4 lg Eggs; room temperature
  1 1/3 c  Milk; room temperature
 
  Combine the flour, baking powder and salt. Sift together at least
  once, preferably two or three times. Set aside until later. Grease
  three 9 inch round cake pans or a 13x9 inch pan and line the bottom
  with wax paper, which has been lightly greased. Place the butter in a
  mixer bowl. Using the paddle beater on medium-low speed, lightly
  cream the butter. Add the sugar and vanilla ans continue to cream for
  30 seconds or until well blended. Crack the eggs into a measuring
  cup. Beat briefly with a fork to break the yolks and blend. With the
  mixer still on medium-low, add the beaten eggs, approximately one egg
  at the time, beating well after each additon. After all the eggs are
  added, continue to beat for 2 to 4 minutes or until the mixture
  begins to appear lighter and fluffier. Add the sifted dry ingredients
  and milk alternately (about 4 additions each of the dry ingredients
  and milk beginning and ending with the dry ingredients), while
  beating on the lowest speed possible. Blend only until all of the
  ingredients are incorporated and the batter is smooth. Yields about 9
  cups of cake batter. Fill the prepared cake pans with the batter and
  tap pans on a flat surface to release any large air bubbles. Bake in
  a preheated 350 degree oven (about 30 minutes for 9 inch cake pans,
  or about 45 minutes for 13x9 inch cake pan) until the cake just
  begins to shrink from the sides of the pans. Let the cake cool in the
  pans for about 10 minutes. Turn out, leaving on the wax paper, and
  allow to cool completely on a wire rack. Remove the wax paper before
  frosting and assembling the cooled cake layers.
  
  Recipe