Vanilla Cake

1 cup vegetable oil
1 3/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
2 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sour cream

Heat oven to 325 F.  Grease and flour three 8-inch cake pans.  

In the bowl of a stand mixer, using the paddle attachment, cream together oil and sugar for 3 minutes, until fluffy.  Add eggs one at a time, mixing well between each addition and scraping the sides of the bowl.  Add the vanilla and mix well.  

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture.  Scrape the sides of the bowl and mix on low for about 1 minute.  

Add the sour cream and mix just enough to incorporate, about 30 seconds.

Pour the batter evenly into cake pans.  Gently tap the bottom of the cake pan on the counter to release any air bubbles.  Place the pans in the oven on the center rack and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and place on a cooling rack.  Cool for 10 minutes, then remove the cakes from pans and finish cooling cakes completely on the cooling rack.

From FamilyTableTreasures.com, with minor change