Delicious! This cake was super easy to make and tastes great. I had no problem with texture or flavor. The 8 egg yolks worried me, but I followed the recipe exactly as written and was not disappointed. As others have stated, make sure you really cream the butter/sugar together (and it goes without saying, use REAL butter). Eggs/butter should be brought down to room temp naturally for best results (I throw them on the counter a couple of hours before I start baking). I used a hand-mixer for butter/sugar, then to add in the eggs/vanilla. Once it's super creamy, I then added the flour and milk (alternating, starting/ending with flour) and mixed it in by hand - not beaters. Don't overcook the cake (stab with fork, if a few crumbs come off on the fork, it's ready - if it comes out clean, probably overcooked, cook it less next time). This is going to be my go-to yellow cake from now on for sure! I love this cake.
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Delicious! This cake was super easy to make and tastes great. I had no problem with texture or...