Vanilla Cake

I am still looking for a really good, basic white cake recipe. I would like to say this is it, but that is not the case. This is the cake I used for my mother's birthday cake yesterday. This one isn't too bad, but not the best. It has a nice vanilla flavor, and a good texture. But it isn't light and fluffy and moist like I am looking for. I wouldn't say the extra work is worth it for this recipe, as I have a one-bowl white cake recipe that is better. 

Vanilla Cake
1 cup butter, softened
3 cups granulated (white) sugar
7 large eggs, at room temperature
2 Tablespoons vanilla extract
1 cup sour-cream or yogurt (low-fat works), at room temperature
3 cups cake and pastry flour, sifted
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat oven to 325◦F. Grease and flour three 8 inch or two 9 or 10 inch round pans with high sides (at least 2 inches).
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, then add the sour cream and beat for thirty seconds. 
Mix the dry ingredients together and add to batter in three additions, stirring carefully after each addition.
Divide batter evenly among prepared pans.
Bake for 40-50 minutes. 
Allow to cool in the pans for ten minutes, then gently loosen from pans to cool completely.