It was near the end of a fascinating Zoom book group conversation — which moved from the book itself to a discussion of memoir — that one of us mentioned having just sampled the best white cake ever. 

Baking the perfect white cake is something of a holy grail for me, the attempt to duplicate the most delectable wedding cake-like texture, dense and fine of crumb. I don’t have much time to devote to this quest, but I have experimented with several recipes over the years and was delighted to have another one to try. 

When I saw the King Arthur Flour “Tender White Cake” recipe I was immediately encouraged. I had all the ingredients in my pantry and fridge — or so I thought; it turned out I was missing almond extract. But a quick stop at the grocery store remedied that, which is how I found myself up to my elbows in flour and sugar at the end of a long work week. 

Thanks to my power mixer, though, I was able to cream the unsalted butter with the (sad to say not King Arthur brand) flour, add one egg white at a time, and finally whip in the cup of yogurt laced with vanilla and almond extracts. 

The cake was as exquisite as advertised, with a rich, old-fashioned flavor that my mother would have said reminded her of a cake my Aunt Mary made. Beyond the taste, though, was the experience.  It was fun to bake a cake for no reason — that is, for no reason other than the cake itself.