Butter Cake

Add the egg yolks to the butter-sugar mixture, one at a time, and beat well after each addition.

Stir in the vanilla extract and whiskey (if using).

Alternate Adding Milk and Dry Ingredients:

Gradually add the flour mixture and milk, alternating between the two, beginning and ending with the flour mixture. Mix until just combined.

Whisk the Egg Whites:

In a separate bowl, beat the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the batter, being careful not to deflate them.

Bake the Cake:

Pour the batter into the prepared pan(s).

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, you can frost the cake with your favorite frosting, or enjoy it as is for a simpler treat.

Serving and Storage Tips