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.

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Lemon Bundt Cake

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Preparation time: 20 min Cooking time: 45 min Output: 10 to 12 servings

Ingredients Cake

560 ml (2 cups) unbleached all-purpose flour 5 ml (1 teaspoon) baking powder 5 ml (1 teaspoon) baking soda 1 ml ( teaspoon) salt 180 ml ( cup) unsalted butter, softened 430 ml (1 cup) sugar Grated zest of 2 lemons 3 eggs 125 ml ( cup) freshly squeezed lemon juice 125 ml ( cup) buttermilk (see note) Icing

375 ml (1 cups) icing sugar, sifted 30 ml (2 tablespoons) lemon juice, approximately

Preparation 1. With the rack in the middle position, preheat the oven to 180 C (350 F). Generously butter and flour a 2.5 liters (10 cups) Bundt or tube cake pan. Cake 1. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside. 2. In another bowl, cream the butter, sugar, and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the lemon juice and buttermilk. 3.

Pour into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool. Unmould from the pan and cool completely on a wire rack. Set aside on a baking sheet. Icing 1. In a bowl, combine the icing sugar and lemon juice. If necessary, add a little juice or icing sugar so that the frosting is just runny. Pour over the cooled cake so that the glaze drips over the sides. If you buy a quart of buttermilk, remember that the leftover can be frozen for another recipe. If you dont have buttermilk, replace it with milk with 1 teaspoon (5 ml) white vinegar added per cup (250 ml).
1 cup of unsifted all purpose flour weighs about 145 grams. for 1 kg that's (1000/145) = 6.9 cups... Just use 7 cups. A little more accurate is 7 cups minus 2 tablespoon. Really accurate... use a scale. 1 kg = 5 cups sugar According to the Joy of Baking website: 1 cup granulated sugar = 200 grams