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Preheat oven to 325 degrees and grease three 9" cake pans (8" would work too) well. Set aside.
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In a large bowl, cream butter until light and fluffy, about 30 seconds to 1 minute. Add in granulated sugar and mix until well combined. Add in Eggland's Best eggs, one at a time, beating well after each addition (scrape down the sides of the bowl as necessary).
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In a separate bowl, sift together all-purpose flour, cornstarch, baking powder, and salt. Add in orange zest and stir flour mixture a couple of times.
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In another bowl, mix orange juice, milk, and vanilla extract together.
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Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
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Add in sour cream, and mix the batter until combined.
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Dive the batter evenly between the 3 cake pans and spread batter in an even layer.
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Bake for 25-30 minutes, or until a cake tester comes out clean.
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Allow the cakes to cool 10 minutes, then remove from the cake pans and allow them to continue cooling on cooling racks.*