Preheat your oven to 350°F (175°C) and line the bottom of your cake pan with parchment paper. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set this dry mix aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-4 minutes with an electric mixer, or a good 5-7 minutes by hand (great arm workout!).

Beat in the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next. Once all the yolks are in, stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – a few streaks of flour are perfectly fine.

Lightly flour a clean surface and roll out the dough into a circle about ½ inch thick. Gently transfer the dough to your prepared cake pan and press it down to evenly distribute it.

Use a fork to prick the top of the dough a few times. Bake the cake for 50 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools, you can whip up a simple glaze by mixing together 1 tablespoon of powdered sugar with a splash of milk or lemon juice. Drizzle this over the cooled cake for a touch of extra sweetness.