I love the handwritten script on this vintage recipe card — the penmanship gives it a charming, old-fashioned feel. This classic yellow cake is a perfect choice for birthdays, family dinners, or any special occasion.
The cake is a simple yellow cake flavored with vanilla and a touch of lemon, finished with a light and airy Fluffy Icing. The icing is prepared from granulated sugar, water, stiffly beaten egg whites, and a hint of vanilla and almond extract for fragrance.
Cake and Fluffy Icing
A vintage handwritten recipe card for a classic yellow cake topped with a fluffy, cloud-like icing. This timeless recipe bakes up moist, tender layers that pair beautifully with the glossy icing.
Ingredients
Cake
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2/3 cup milk
- 2 cups flour
- 3 teaspoons baking powder
- Pinch of salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon
- Fluffy Cake Icing
Fluffy Cake Icing
- 1 1/2 cup granulated sugar
- 3/4 cup water
- 2 egg whites
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
Method
Cake
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Cream the butter, then add the sugar gradually and beat. Separate the eggs; beat the yolks and add to the butter and sugar. Add the flour and baking powder alternately with the milk, beating well between additions. Stir in the vanilla and lemon flavoring. Fold in the egg whites that have been beaten until stiff. Pour into two loaf pans and bake in a moderate oven for 20 to 30 minutes, until a skewer comes out clean.
Icing
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Combine the sugar and water and bring to a boil without stirring. Cook until the syrup drops from a spoon in a thread or “spins a hair.” Remove from heat and, while beating the egg whites until very stiff, pour the hot syrup slowly into the whites in a thin stream, continuing to beat until the icing is glossy and holds stiff peaks. Fold in the vanilla and almond extract, then spread over the cooled cake.
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Course Dessert
Cuisine American
Keyword Cake