Yellow Cake with Heidi’s Raspberry Lavender Jam
2 sticks unsalted butter
1 ¾ cups sugar
4 large eggs plus 2 large egg yolks
1 TBSP vanilla extract
3 cups cake flour (spooned and leveled)
1 TBSP baking powder
½ tsp fine salt
1 ½ cups buttermilk
1.Bring cold ingredients to room temp.
In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy
2. Beat in 4 eggs plus 2 yolks, one at a time until combined.
Beat in vanilla extract
3. In another large bowl, whisk together cake flour, baking powder, and salt.
With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine
4. Beat in ¾ cup buttermilk, another 1/3 the flour mixture, another ¾ cup buttermilk and remaining flour mixture until just combined.
Scrape down bowl as needed
5. Butter 2 - 9 inch round cake pans.
Bake @ 350* for 30 min
Cool for 10 min.
After cooled, place 1st cake on plate and spread 1 jar of Heidi’s Raspberry Lavender Jam on top of it.
Carefully place 2nd cake on top and ice with your favorite frosting and enjoy!