I followed this recipe exactly, and it baked up very moist, tender, and sweet. I usually do not enjoy yellow cake, because it is so often dry, but this was very tender and delicious.
One of the other posters was correct - this cake does have an eggy, almost custard-like taste while it's warm, but that egg taste does dissipate once it's cooled. I was a bit concerned when I tasted the toothpick I had used to test the center. It tasted like a custard to me. But I had read that the egg flavor goes away, and so it did. You do not need to adjust the amount of egg yolks, because that is what gives it that yellow color and tender crumb. Don't over bake it, let it cool completely, and that custard flavor will mellow.
It is important to periodically test with a toothpick; the spring test is not reliable. There should be moist crumbs clinging to the toothpick. If it comes out wet, give it a few more minutes and test again. If it comes out perfectly clean, it is overdone and will be dry. If there are still moist crumbs clinging, it's perfect.
One more thing is that I would recommend adding a circle of parchment paper, greased and floured, to the bottom of the pan to encourage quick release. It is VERY important to grease and flour the pan, and a good idea to add that parchment circle, as the cake is so tender that it will fall apart if it sticks.
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I followed this recipe exactly, and it baked up very moist, tender, and sweet. I usually do...