Golden Cakes

Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare a 15-cup muffin tin by greasing each cup generously or lining them with paper muffin liners. (5 minutes)

Recipe View 8 mins In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, pale and fluffy. This will take several minutes of beating. (8 minutes)

Recipe View 3 mins In a separate small bowl, lightly beat together the egg yolks and the egg white until just combined. Gradually add this egg mixture to the creamed butter and sugar, beating well after each addition until fully incorporated. (3 minutes)

Recipe View 2 mins In another separate bowl, sift together the all-purpose flour and baking powder to ensure even distribution of the leavening agent. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix. Stir in the almond and vanilla extracts. (5 minutes)

Recipe View 3 mins Carefully pour the batter into the prepared muffin cups, filling each about two-thirds full. (3 minutes)

Recipe View 18 mins Bake in the preheated oven for approximately 15-18 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. (18 minutes)

Recipe View 15 mins Let the cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Frost with your favorite boiled frosting and decorate with maraschino cherries, if desired. (15 minutes)