Scratch Made Classic Vanilla Cake

Instructions

1. Preheat oven to 350ºF.
2. In a stand mixer with the paddle attachment, add sugar, butter, oil and sour cream. Beat together until very creamy and sugar is completely incorporated.
3. Set mixer to low, then add eggs one at a time until all are incorporated, scraping down sides of bowl as needed while mixing.
4. Combine all dry ingredients in a separate bowl and mix well. In a separate measuring cup, add lemon juice, vanilla and half & half. Whisk to just combine.
5. While mixer runs on low speed, gradually add 1/4 to 1/2 cup each of dry and wet mixtures until incorporated. Repeat until all of both mixtures have been added.
6. Turn mixer speed up to medium and allow batter to mix for about 20 to 30 more seconds.
7. Pour or scoop batter into prepared cupcake molds or any preferred 9" x 13" baking or other round cake dish.
8. Bake 25 to 35 minutes or until a toothpick inserted in center of cupcakes or cakes pulls out clean. Allow to cool and frost with any desired frosting.
9. Chef's Note: Baking time will vary slightly depending on size of baking pan or cupcake molds. Simply shake pan to see if cake is set in middle before inserting toothpick to avoid making extra holes in cake.