need a good scratch yellow cake recipe

Does anyone have a yellow, vanilla, white or butter layer cake recipe from scratch that tastes as good as a bakery cake?

Every recipe I've tried (and I've tried soooo many) ends up tasting like muffins or cornbread. Please help

YELLOW CAKE

Serves: 12-15
Effort: easy

Ingredients:
1 c. butter flavored Crisco
2 c. sugar
4 eggs
3 c. flour
1 T. baking powder
3/4 c. buttermilk
1/4 c. whole milk
1 t. vanilla

Instructions:
Cream butter flavored Crisco, gradually adding sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk and buttermilk. Mix well. Add in vanilla. Mix well.
Pour into a 9x13" cake pan that has been sprayed with a non-stick cooking spray.
Bake 350 for around 25-30 min. or until toothpick stuck in center of cake comes out clean.

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WHITE CAKE SUPREME

Serves: 12
Effort: easy
Comments: This is one of Michelle's favorite desserts.

Ingredients:
5 egg whites, beaten stiffly
3/4 cup shortening
1-1/2 cup sugar
1-1/2 teaspoon vanilla
1 cup milk
2 cups flour
1 tablespoon baking powder
1 teaspoon salt

Frosting:
3 cup powder sugar
1/3 cup butter, softened
4 tablespoon cream or milk
1 tablespoon vanilla

Instructions:
Grease & lightly flour cake pan. 13 x 9 x 2". In a mixing bowl, beat shortening 30 seconds. Add sugar & vanilla, beat until fluffy adds dry ing. &milk, alternately to beaten mixture, beating on low speed after each addition. Gently fold in egg whites. Pour in pan bake 375 for 20 min. or until cake test done. Cool & frost.

Frosting:
In mixing bowl, mix powder sugar & butter. Then add cream & vanilla. Mix until frosting is smooth and ready to spread.

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LEMON FILLED COCONUT CAKE

Serves: 12
Effort: average
Comments: Recipe made up by LaDonna. Store in the refrigerator.
Published in Taste Of Homes April/May 2006 issue pg 14

Ingredients:
5 egg whites, beaten stiffly
3/4 cup shortening
1-1/2 cup sugar
1-1/2 teaspoon vanilla
2 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk

Lemon filling:
3/4 cup sugar
2 tablespoon cornstarch
dash of salt
3/4 cup cold water
2 egg yolks, beaten
3 tablespoon lemon juice
1 tablespoon butter

Frosting:
3 cups powder sugar
3/4 cup shortening
1 teaspoon vanilla
2 egg whites
Coconut

Instructions:
Cake: grease & lightly flour 3 round 9” cake pans
In a mixer beat shortening 30 seconds. Add sugar & vanilla beat until fluffy. Add dry ing. & milk alternately to beaten mixture, beating on low speed after each addition. Gently fold in egg whites. Turn into pans
Bake 375 for 20 min. or til cake test done.
Cool 10 min. or wire racks
Remove from pans. Cool completely

Filling:
Combine sugar, cornstarch & salt, stir in cold water
Add beaten egg yolks, lemon juice.
Cook & stir til bubbly; cool 1 min. Stir in butter. Cover surface with wax paper, cool in refrigerator. Spread between layers.

Frosting:
In mixing bowl, combine 1/2 cups powder sugar, shortening, vanilla & egg whites; blend well. Beat in remaining powder sugar until frosting is smooth & creamy. Frost side & top of cake
Cover with coconut

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Thank you very much for your help candykisses :)

Your very welcome