I can see why Flo calls this her signature yellow cake.  I found it a snap to make and it certainly delivers on it’s promise.  It is rich and buttery without being cloying and it is moist but has a firm texture and crumb similar to a poundcake which I find especially appealing.  It lends itself easily to a variety of fillings and frostings.  It can be eaten plain or with a sprinkling of powdered sugar or it can be dressed up or down as you see fit.  The combination of the strawberries and the lemon buttercream was especially appealing to my family.

Even though I had been warned that the frosting could be a bit sweet I decided to try it as is before I made any changes to the recipe.  While I didn’t find it to be too sweet for my taste, I did find it to be a bit soft and slightly hard to work with.  My first attempt at frosting the cake found it sliding down the sides.  I put it in the refrigerator for a bit to firm up before proceeding and had no problems with it after that.  I served the cake for a collectors club meeting I hosted and it was extremely well received.  I will definitely be making this one again and the yellow cake will certainly be added to my baking repertoire.

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