Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
This classic white cake recipe is light and airy in texture and adaptable to a variety of flavors and fillings.
Heat oven to 350°. Grease and flour 2 (9-inch) round baking pans. Set aside.
Combine flour, baking powder and salt in bowl. Set aside.
Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
Divide batter evenly between prepared pans. Bake 29-34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan to cooling rack; cool completely.
Dietary Fiber: <1g
The cake seemed to be a tiny bit dry., I think I baked it 4 minutes too long.
I love this cake its a nice change from the usual vanilla flavor, also if you dont need the cake to be white which I dont always since alot of times I dye the batter for special effects such as rainbow or zebra print you can just use three whole eggs instead of the 6 egg whites
Ok! I now have 2 of those cakes in the oven. I own a small cake business. I do have a white cake that I love, but, it is so unpredictable, so I am trying to replace it. I will let you all know what I think about this one. I will fill and frost it with just a basic butter-cream recipe. It was easy to put together though. The batter did look a bit thick and well balanced. No curdled look. I will review on flavor later.
As a pasty chef for 20+ years I have learned it is very important to have a few good basic cake recipes you can quickly prepare. I'm working on 12 Coconut Cakes that I will donate to and event tomorrow 3/31/2012. I must say this Classic White Cake recipe is hands down THE BEST WHITE CAKE I HAVE EVER MADE! Quick and easy with a wonderful home made tast and texture. I told my staff "our basice white cake recipe, which has been with me for 9 years has been replaced". I replaced the almond extract with Coconut Ext. and adding a hands full of fresh coconut to the batter ,it was like MAGIC! MY staff tried the cakes, before I inform them of the change at round table, and was shock. Some thought it was the eggs asking," are they from a local farm or Farmers Market". Another thought I must have bought ever box of white cake mix from the store, beacuse the cakes were made so fat and baked so quick. No! I proudly told them it was a recipe from Land O Lakes web site!! You should have seen the looks on their face. Price Less!!! Land O Lakes, I lhave loved you since I was a little girl. This is the only butter I buy and use in my home and my shop. Keep up the good work!
From the Test Kitchens...Actually making the cake ahead of time and freezing it makes it easier to frost the cake. So, I would encourage you to make the cake prior to the day you want to decorate it.A white cake filled with a lemon filling makes a very special birthday cake. You have some options for the filling. You can use canned lemon pie filling, make your own lemon pie filling ( it really is very easy and does not take many ingredients), or you can purchase a jar of lemon curd and use that for the filling. Lemon curd has a delicate flavor and is thick and very smooth. Hope your niece has a very special first birthday!
I am going to attempt to make a cake from scratch for my niece who is turning one this coming weekend. I am wondering if I can use lemon pie filling in between the layers or do I need to make something with a specific consistency? Also, can I make the cake in advance and then frost it the day of?
I found this recipe to be bland and tasted like a pancake. The texture however, was nice.
This is a nice light cake with a wonderful homemade taste. It can be used with many recipes that call for a white cake and variations. Easy to follow directions and lots of compliments.
Is a a nice basic white cake,which has an old fashioned,homemade taste to it.Made with only 5 egg whites and it was fine.Kids enjoy making this one,too!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/492
© 2015 Land O'Lakes, Inc.
Cupcakes make people happy. With no actual vegetables in sight, these Carrot Patch Cupcakes are a fun, simple way to celebrate spring and guarantee smiles!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
It could be argued that a crumb crust is better than the actual pie filling. While I’m partial to a classic graham cracker crust, there are many other equally tempting crust options. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!