Another good scratch cake.
1 cup (2 sticks) 226g unsalted butter at room temp.
2 cups sugar ( 400g)
4 eggs ( have them at room temp.)
3 c. ( 342g. )bleached, all purpose flour (sift, then measure) do not use self-rising flour
1 tsp. (6g) salt
3 tsp. (15g) baking powder
1 cup (229g) milk
1 tsp. (3g) vanilla
GREASE 3 ( 8 or 9 inch ) cake pans. Cover the bottom of pans with wax paper; grease the wax paper. Flour the wax paper and sides of pans.
CREAM butter at medium speed until creamy; add the vanilla and blend. Gradually add sugar, beating well until light and fluffy. Add eggs, one at a time, beating briefly after each addition until blended.
COMBINE flour, salt and baking power in a medium bowl , by hand use a wire whisk and blend these ingredients together for approximately 30 seconds. Add this to the creamed mixture alternately with milk. Blend at least half of the flour mixture first. If you minimize stirring once the flour and liquid are together, you will have a more fine grained and tender cake.
Bake in a 325 oven approximately 25 min. Cool in pans on wire rack 5 -10 min.; remove from pans.
While still warm wrap with plastic wrap and put in freezer bag or alum foil and freeze.