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Rich Vanilla Cake

Rich Vanilla Cake

Servings 2 8" Round Cakes or 28 Cupcakes


  • 1/2 Cup Sweet Cream Salted Butter softened
  • 1 1/2 Cups Granulated Sugar
  • 3 Eggs
  • 1 Egg White
  • 2 Tsp Vanilla Extract
  • 1/2 Tbsp Lemon Juice
  • 1/2 Cup Milk less 1 Tbsp
  • 1 Tsp Baking Soda
  • 2 Cups All Purpose Flour sifted
  • 1/2 Cup Vanilla Cook and Serve Pudding Mix
  • 1/4 Tsp Salt
  • 1 Tsp Baking Powder
  • 1 Cup Boiling Water


  • Preheat oven 350°.
  • Cream butter and sugar.
  • On low, mix in eggs one at a time.
  • Mix in vanilla.
  • In measuring cup, pour lemon juice and then top with enough milk for the liquid total to be ½ cup.
  • Pour lemon- milk mixture into small bowl.
  • Stir baking soda into the lemon-milk mixture.
  • On low, mix the lemon-milk into the cream mixture.
  • Whisk together sifted flour, pudding, salt and baking powder.
  • Add the flour mixture to the cream mixture, one ladle at a time. Allow each spoonful to incorporate before adding another- but be careful not to overmix.
  • Mix in boiled water, just until blended.
  • Pour into greased cake pan or lined cupcake pan.
  • Bake according to pan size : 2 - 8” Rounds - 25 mins ; Cupcakes - 18 mins
  • Remove from oven and cool completely before frosting or filling.


If a recipe calls for 2 cups of “sifted flour", you sift, then measure. 2 cups of “flour, sifted” means that you measure 2 cups of flour, and then sift. The placement of the “sift” in the ingredients is your clue as to what step you sift the flour. If it says sift first, you sift then measure!
“Pre-sifted Flour” at grocery stores will still settle as it sits on the shelf. I hate to break it to you, but it’s still going to need to be sifted!
For a closer to white color, use clear vanilla extract. I use the normal extract, and that plus egg yolks leaves me with a fairly light, off-white colored cake.
Leftovers? Refrigerate in an airtight container for up to 1 week. To freeze, wrap in plastic wrap and store in airtight container or freezer bag for up to a month. If frosted, I don’t recommend freezing as frosting can condensate during the defrost.