Table of Contents
1 tbs pure vanilla extract ½ teaspoon lemon extract (optional) 3 cups cake flour (To make cake flour, replace 2 tablespoon of flour with cornstarch per cup. So, for this recipe, add all the flour to a bowl, remove 6 tablespoon and then add 6 tablespoon of cornstarch. Whisk well to combine.) 2 teaspoon baking powder
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper. Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth.
This Vanilla Bean Cake wouldn’t be considered a true white cake as it contains whole eggs as well as a good amount of real vanilla (in this case, vanilla bean paste). The richness from butter and whole eggs, coupled with the moistness from the sour cream in the recipe, and more than a tablespoon of vanilla makes this cake a stand-out!
Line the bottom with parchment paper. Preheat an oven to 350 degrees F. In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined. Add in flour, baking powder, and salt, and mix until just combined.
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