I wonder if you could comment on the differences between this cake and your "Golden Vanilla Cake" which has been my "go-to" yellow cake for a long time. I can see the difference in method (reverse creaming versus classical creaming) and the use of yogurt instead of milk, difference in the ratio of fat to flour and the yield of single versus double layer. Just wondering how these differences are reflected in the final results. I love to compare recipes and see how small changes affect the end product. Must be the scientist in me! Thanks for your insights. IMHO, the cakes are very similar in flavor, but this classic yellow cake is moister - which was my goal... PJH

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