For as long as I can remember, since starting to make my own scratch cakes, yellow cake has been my nemesis. I admit that I am pretty hard to please when it comes to a yellow cake because I always imagine a taste like a southern butter pound cake and a mouth feel like a fluffy yellow oil-based…(gasp) box cake. All of the chemicals in a box cake really make for a fluffy, delicious, tender soft crumb and I was determined to recreate that mouth feel sans the chemicals.
You might ask, why not just use cake flour? This, of course