Lis here – I’ve been on a scratch baking kick lately. In an effort to put healthier foods on the table, I’ll slowly be replacing or introducing the ingredients I think will put us on the right nutritional track. That doesn’t mean we can’t have desserts – as with everything, moderation is the key. I spent a fair amount of time searching the net for what I thought sounded like the perfect yellow cake recipe and found one that was a cross between a yellow and pound cake. We love it! It’s dense with just the right amount of sweetness. My homemade chocolate buttercream frosting perfectly complimented this super moist, heavy cake. When cut into squares, they were easily picked up like a cupcake and so easy to eat. I ate mine with a tall glass of ice-cold milk. YUM!
Super Moist Yellow Pound Cake
2 1/4 cups all-purpose flour (do not sift the flour) 
1 1/2 cups granulated sugar
3 1/2 teaspoons aluminum-free baking powder
1 teaspoon salt
1 1/4 cups milk
vegetable oil
1/2 cup butter, softened (not margarine)
1 tablespoon vanilla extract
3 large eggs
Preheat oven to 350°F and spray 9 x 13 cake pan with Pam.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour
mixture and beat with an electric mixer on medium for 2 minutes. Add the eggs and beat 2 more minutes. Pour batter into pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Chocolate Buttercream Frosting
6 tbsps. butter, almost melted
1/2 cup cocoa powder
1/3 cup milk
2 tsps. vanilla
1 – 1/12 lbs. of finely sifted powered sugar
(I sift my powdered sugar through a mesh splatter screen using the back of a spoon to push it through into a large bowl beneath. It makes perfectly smooth frosting. It’s a bit of work, but worth it to me. You can just use a regular wire mesh strainer or flour sifter and still have beautiful icing. 
)
Using an electric mixer on low-speed, carefully cream the butter and cocoa together. Stir the beaters around first before turning on to lessen the amount of cocoa powder floating up. Alternate adding the milk, vanilla, and powdered sugar until the frosting has reached a stiff enough consistency to hold up on the cake without running off. If peaks on the end of the beat fall over, add more powdered sugar until they stand up.
You can remove the cake to a rectangular cake keeper and frost, or just slather a nice thick layer of icing on top while still in the pan. Be sure the cake is completely cooled before frosting!
The thing I love most about baking from scratch is that I know exactly what’s in the mix. No preservatives beyond what’s in the simple ingredients – no FD&C Yellow #5, etc! The ingredient changes I’ll be working on for future dishes may require experimenting to get it right, but my 4 guys are always willing to give things a try. 
What do you like to bake from scratch?
