Cap bright yellow.
Gills ocher yellow colored gills.
White flesh and stalk that do not turn gray and is rather soft.
Taste is mild and good! when cooked.
MycoBank considers Russula lutea and Russula acetolens to be synonyms, but Index Fungorum does not. IF does indicate that there was a misapplication of the Russula lutea to something that was actually R. acetolens, so I’m giving it the benefit of the doubt. Specifically, IF says:
Russula lutea sensu auct., (also see Species Fungorum: Russula acetolens); Russulaceae
Both sites say that Russula lutea (Huds.) Gray is valid.