I've been looking for years for a recipe for a cake made with yeast, longing to replicate one we used to get all the time from the bakery in the Polish neighborhood where my father lived. I was so excited when I found this one, but alas, this came out more like a heavy bread than a cake. I think I'll try it again someday, using half the flour and double the milk. Also, the instructions say to "knead in as much air as possible," but as a cooking technique, kneading is about pushing air out, not incorporating it in. So I'm not sure what the author means by that. I think if this were more of a batter it might be a good recipe.
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I've been looking for years for a recipe for a cake made with yeast, longing to replicate one...