Basic White Cake Batter

This is a beautiful and finely textured cake. Great example of what a white cake should be.

I just finished baking this. SOOOO GOOD!!! I don't care too much for almond extract, so I wouldn't double it. This much is just fine for me. It's light, moist, and tastes GREAT! I'm using it with Milk Chocolate Frosting. Can't wait for the finished product!

I can sum up this recipe very quickly. MOIST, EASY, DELICIOUS!!! Couldn't be easier to make and I like the fact that the ingredients are simple. I used this recipe to make cupcakes and I was very pleased. I did however, add an additional 1/4 tsp. of almond because initially after my first taste I thought it could use a touch more. For those of you wondering...Bake @ 350 for 18 min. Came out perfect.

Sorry, but those who did not like this recipe must have missed something. I have been making this for almost 10 years and it is one of my all-time favorite cakes. It's very moist and light, and gets rave reviews every time I make it. The only thing I do differently is I double the almond extract, because I really love the flavor it adds. It reminds me of wedding cake. I agree that it is annoying to have to look elsewhere for the baking time and temparature, though.