My Birthday Cake

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I was wrong about the cake from last night. It was not a one-egg cake at all, but a classic 1-2-3-4 Cake.

I decided to post the recipe. For the fronting we used a typical butter cream icing, but for most or all of the liquid, we use fresh lemon juice. I like my frosting very tart.

Here are pictures of the cake I frosted (everyone else was too busy) and the one my daughter decorated for me. Her decorating is decidedly more colorful. She and I both went out to the back yard and cut some fresh roses for the cakes. I had trouble with the lighting on my photos, so it reality it was even more lovely than in the pics.

1 cup (2 sticks) butter, at room temperature
2 cups sugar
3 cups sifted self-rising flour
4 eggs
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Divide batter equally among prepared pans. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.