I baked this cake yesterday for my family and it was perfection. Baked two 9 inch layers, cooled in the pan for 5 minutes, loosened edges, released with no issue. The secret is to beat the heck out of the eggs/sugar so it’s really thick and airy. And don’t over mix when you add the flour mixture. Bake til it’s done. Until it’s springy and golden on the edges. Light, buttery, golden with an excellent crumb. The best yellow cake I’ve ever eaten. My granddaughter loved it so much she asked for me to bake it for her birthday! ❤️

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