I have been trying to find a good (from scratch) yellow cake recipe that’s moist, tender and has good flavor. After months of searching, testing and tinkering I’ve finally found what I was looking for. This is a combination of two recipes; one was a pound cake and the other was a yellow cake. All of the yellow cakes that I had tried were the fat and sugar cream method and it was just not giving me what I wanted in a cake. Then I came across a pound cake recipe that dumped everything in a bowl and beat it up. It turned out moist and tender but heavier of course than a yellow cake. So I decided to try combining the two recipes and hit the nail on the head the second try. I’ve made three more since just to be sure it would come out the same each time and it does. Here is the recipe. Basic Yellow Cake 2 1/4 cups all-purpose flour (do not sift the flour) 1 1/2 cups granulated sugar 3 1/2 teaspoons baking powder 1-teaspoon salt 1 1/4 cups milk Vegetable oil 1 stick butter (not margarine), softened 1-tablespoon vanilla extract 3 large eggs Preheat oven to 350° Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well. Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely. Frost as desired.