A moist, slightly dense gluten-free white cake that bakes up beautifully on a cookie sheet.
This white cake is delicious! I like it best cooked in a cookie sheet. It's a moist cake that is a little bit dense. It's very good! I like to use this recipe for Strawberry Shortcake!
Preheat oven to 350 degrees.
Beat eggs and sugar until fluffy and lemon yellow. Add butter and mix.
Mix dry ingredients, add to egg mixture, and stir to combine.
Add yogurt and vanilla and mix.
Bake at 350 degrees for 18 - 20 minutes in a cookie sheet. Bake for 45 minutes for 9 x 13, 30-35 minutes for 2 round 9" cake pans, and 15 - 20 minutes for cupcakes.
