In a separate large mixing bowl, whisk together all of the dry ingredients until combined. Beat in the butter until it is fully incorporated into the flour. Don’t over mix it; it should be just combined and partially dry.

A third at a time, slowly beat in the egg yolk mixture until the ingredients begin to incorporate.

Generously grease two 6” cake pans with butter, vegetable oil, or cooking spray. You may also line the bottoms with circular cut-outs of parchment paper. Divide batter equally between the two tins and bake for 40-45 minutes or until cake is golden yellow and bounces back when touched or a toothpick comes out clean when probed at the center.

With a spoon or pastry brush, brush the tops of each cake with an even layer of the simple syrup. You do not have to use a lot of the syrup; you just want to use enough to evenly coat the tops of the cakes.

Let the cakes cool completely before releasing them from the molds and serving and/or frosting.

For the best frosting results, let cake chill overnight in the freezer before cutting into layers.

To make cupcakes, prepare a standard cupcake tray with 10 to 12 liners, and fill each cup no more than 2/3 high. Bake the cupcakes for 30-40 minutes or until the cake is golden and bounces back when touched or a toothpick comes out clean at the center.

With a spoon or pastry brush, brush the tops of each cupcake with an even layer of the simple syrup. You do not have to use a lot of the syrup; you just want to use enough to evenly coat the tops of the cakes.

Let the cupcakes cool completely before releasing them from the molds and serving and/or frosting.