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Favorite White/Yellow Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup icy cold water (important)
1/2 cup oil
2 teaspoons vanilla (Madagascar vanilla gives a better vanilla flavor)
2 tablespoons lemon juice

What you do: 

1. Preheat oven to 375 degrees F. Grease an 8" or 9" cake pan. In a bowl, sift together flour, sugar, baking soda and salt until very light and airy, about 3 times.
2. In a small bowl, combine cold water, oil, and vanilla. Add liquid ingredients (except lemon juice) to dry and combine. Once the batter is combined, add the lemon juice and stir quickly then pour into prepared pan.
3. Bake for 25 to 30 minutes or until cake tests done with toothpick.
This recipe tastes like a typical omni vanilla cake. It rises extremely well and is light, fluffy, moist and rich at the same time.

Preparation Time: 
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Great cake!  I made this for my daughter's birthday, and it was perfect.  The only change I made was to cook it at 350 for 35 minutes instead of 375 for 25 minutes.  This helped keep the cake from "doming" (so that I could stack the layers).  I'll be using this one again for sure.

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Wow!  This cake is amazing!!!!  I can't thank you enough for sharing this recipe.  This cake tastes better than any yellow/white cake I've ever had.  The only change I made to the recipe was substituting 1 cup of agave for the cup of sugar.  I made cream cheeseless frosting to top it off!  Oh, and I swirled in all colors of food coloring right before I baked the cake, for that "unicorn food" look, thanks to a previous comment!

 

I'm still making this recipe all the time.  Truly my favorite.  I often sub fresh pineapple juice for the lemon juice, and place fresh pieces of pineapple at the bottom of the pan, before I pour the batter in.  The cake turns out so moist and delicious.

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I followed this recipe exactly and mine came out tasting a bit like cornbread. I'm guessing it was my doing because the reviews indicate that this is great. Not bad, though. I do love cornbread but I was hoping for cake. 

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Best cake i have ever made. i add more lemon anditwas amazing. endless possibilites. 

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I have been vegan for 3.5 years and this is one of the best cake recipes I have found! I followed directions exactly, except for I made them as cupcakes and they rose beautifully and were very moist. GREAT recipe!

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This is my go to cake, it has endless possibilities in flavors & styles as do your frosting recipes.   Thanks for posting this recipe, I'm following you now, but  in a good way!  :)

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I've made this cake twice and LOVE it!!!! My whole family loves it too :)>>>
I sub the lemon juice for apple cider vinegar which makes the vanilla flavor come through better.
I'm going to attempt a marble cake with this recipe for my son's 5th birthday...I know it will be FABULOUS!!!!

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I made this for my 18th birthday and was very pleased.  For one layer, I used coconut oil.  The cake smelled great but turned out very dense.  For the second layer, I used canola oil and it turned out much lighter and fluffier.  Both times the cake came out of the oven looking greasy, spongey, and not thoroughly cooked.  But, when I tried it (I waited until the day after I made it), it deeelicious!  I might even say it's my favorite cake  :)  Thanks for the recipe!  It's a keeper. 

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Turned this into a lemon poppyseed cake and it was great!

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This is almost identical to the cake recipe I use as my standard, every-day cake base. Mine adds in a bit of baking soda, a bit less oil and a bit more flour, and I bake at 350, but, by and large, the same recipe (and I always double it to make a double layer cake).

The beauty of this recipe is that it is a strong base. Swap out some flour for cocoa powder and you have a chocolate cake. Add in some cinnamon, clove, nutmeg and raisins and you have a great spice cake. Some powdered and crystallized ginger and a amazing ginger cake. Chocolate chips and orange zest and orange juice instead of water... and the list goes on. Then, switch up the frostings, mixing soy margarine and soy cream cheese and vegan whipped cream and various extracts and add-ins and you can have wildly different cakes. Go for it, and be creative!

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