Grandma Annie Kimmel'S Yellow Cake
A classic yellow cake with rich, buttery flavor, perfect for celebrations or with fruit and ice cream. Its moist texture and tender crumb make it a versatile dessert.
Ingredients
Instructions
- Sift flour and measure; sift again with baking powder and salt.
- Cream butter, sugar, and lemon extract until fluffy.
- Add egg yolks and beat.
- Alternately add milk and dry ingredients, mixing thoroughly after each addition.
- Pour batter into a well-greased tube pan.
- Bake in a 350°F (175°C) oven for 1 hour or until a pick inserted in the center comes out clean.
- Allow to cool before removing from the pan.
- Keeps well and is great with fruit, ice cream, or as a base for trifle.
Tips & Substitutions
For a lighter cake, ensure your butter is softened but not melted when creaming with sugar. If you don't have lemon extract, vanilla extract can be used as a substitute for a different flavor profile. Consider adding a bit of zest from the lemon for extra freshness. This cake is versatile enough to be enjoyed plain or dressed up with a glaze.
Serving Suggestions
This yellow cake is delightful on its own, but it pairs beautifully with fresh fruit, a scoop of ice cream, or whipped cream. For a special occasion, consider using it as a base for a trifle. You can also serve it with a simple glaze or frosting if you desire something sweeter. It's a great addition to any dessert table.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply let the slices come to room temperature or microwave them for a few seconds to enjoy a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Annie Kimmel'S Yellow Cake contains roughly 562 calories, with 22g protein, 34g carbohydrates, and 38g fat. It is an excellent source of protein (44% of the Daily Value), iron (44% of the Daily Value), and vitamin A (37% of the Daily Value). Note that it is relatively high in sodium, at 797mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Yes, you can use whole eggs instead of just yolks. However, using only yolks will yield a richer flavor and denser texture. If you choose to use whole eggs, just beat them in with the butter mixture until fully incorporated.
What can I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked. To prevent this, check for doneness a few minutes before the recommended baking time. If it's already baked, consider serving it with a drizzle of syrup or a fruit compote to add moisture and flavor.
Can I make this cake ahead of time?
Absolutely! This cake keeps well for several days, making it a great option for preparing in advance. Just store it properly as mentioned, and you can frost or serve it when you're ready. It's perfect for gatherings where you want to save time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).