CakeLady

Moist White Cake

2 3/4 cups all purpose flour
1 1/2 cups + 2Tablespoons sugar
1 Tablespoon baking powder
3/4 cup butter
4 large egg whites + 1 large egg
3/4 cup sour cream + 1/4 cup water
2 teaspoons pure vanilla
1 teaspoon almond extract

Mix all the dry ingredients in a mixing bowl, using a mixer to aerate.
Add softened butter and mix to a "paste".
Add egg whites, one at a time, then mix in whole egg.Beat to build volume after each.
Whisk yogurt (or choice) with extracts and add to cake, 1/3 at a time, beating and keeping the mixture fluffy.
Grease and flour pans of choice: 2-8" or 9" round or square cake pans, or 1-9"x13" pan, or cupcake tins (using papers).
Bake at 325º-350º.Check at 5 minute intervals after 18-20 minutes for cupcakes or layer pans, 30 minutes for 9"x13".

I used a version of this recipe for my Pomegranate Lemonade Cupcakes that are in a contest right now.... I'm totally going to plug it here and say go VOTE for me.