Yellow Cake

3/4 c. butter, softened
3 eggs
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 c. milk

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8- or 9-inch round cake pans or one 9 x 13-inch cake pan. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well-combined, scraping down sides of bowl as necessary. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).

Bake at 375°F for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 9 x 13-inch pan, or until a toothpick inserted near the center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Frost with desired frosting.