Lord Baltimore Cake
For batter amounts for pans, see under ingredients; this recipe can be doubled. You will need to fill and bake two of each size of pan for tiers. Split cakes in half horizontally; trim layers to be one and a quarter inches high. You will need three layers of each size; reserve extras for another use.
- Yield: Makes 5 cups batter
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 2004
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for pans
- 3 cups all-purpose flour, plus more for dusting
- 6 large egg yolks
- 1 cup milk
- 2 1/2 teaspoons pure vanilla extract
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- Batter for each 3-inch-deep pan: 6-inch, 2 1/2 cups; 10-inch, 5 cups
Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with flour, tapping out excess. Set aside.
Lightly beat egg yolks, milk, and vanilla in a medium bowl; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
Mix butter and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until pale and fluffy. Add the flour mixture in three batches, alternating with the milk mixture and beginning and ending with the flour, mixing well after each addition and scraping down sides of bowl as needed. Do not over-mix.
Pour batter into prepared pans. Bake until cakes are pale golden and a tester inserted in centers comes out clean, 25 to 30 minutes. Let cakes cool completely in pans on wire racks.