The result of these kind of cakes are very rich and buttery, and very light as well. It's hard to find cake recipes with a mixing method that gives you these 3 factors together. Often if your cake is rich and buttery, then chances are it is a pretty heavy cake, not light this one.
So this recipe is a typical version of a high ratio cake or dump cake which you can try at home.
2½ cups of cake flour
1½ cups of sugar
½ teaspoon salt
1 tablespoon of baking powder
2 whole eggs
3 egg yolks
1½ cups of milk (You can replace half this with heavy cream to make it richer)
2 teaspoons of vanilla extract
1 cup of unsalted butter at room temperature or just softened.
The version I made below has a LEMON GINGER flavor, and all you have to do is add:
3 tablespoons of lemon juice
4 tablespoons of lemon zest
3½ tablespoons of grated ginger (This is best grated with a mircoplan so you get almost mush-like texture)
1. Sift all your dry ingredients together. So that's your flour, sugar, salt and baking powder. It's important to sift your leavening agent, in this case it's the baking powder, with your flour together. This will better ensure the even distribution of the leavening process so it's not lump sided.
2. Mix together with a paddle attachment on low speed all the sifted dry ingredients with all of the soften butter. Usually if you just leave your butter out over night, you will achieve the softness required. You can always microwave your butter if it's too cold, however, you must be careful not to melt the butter. So try 30-40% power on your microwave and 15-20 seconds at a time. Cutting them into smaller pieces would also help speed things up.
3. After mixing for about 3-4 minutes, you will find your mix to be quite crumbly. This the type of consistency you want your mix to be before adding in your wet ingredients. So once it becomes crumbly, stop mixing and start preparing your wet ingredients
7. Usually cake recipes will tell you the temperature of your oven in which your cake is baked at, and also the duration of the baking. However, that depends on the geometry of your cake mold, obviously the more shallow and wide your cake pan is, the more surface area is exposed to the heat and thus, it will bake way faster compared to the deep and bulky mold. Unless, if for SOME specific reason that you must bake at the given temperature, most of the time if you bake your cake at 350F with 15degree variance, it will work out just fine. And to check the doneness of your cake, like they say in cooking, "stick a fork in me, i'm done", this is the same concept by sticking a toothpick in. If nothing gooey sticks when you pull it out then you're done.