Some of my fondest cake mmeories are of hansen's Cakes here in Los Angeles. My first one was when I was 12, a white cake with lemon filling. I've since enjoyed many of their other flavors and recently began a quest to bake my own version. But I can't quite figure out how they get their fine moist crumb. Cake flour, perhaps? But cake flour has a slight chemical flavor that's not present in these cakes. do they use a different brand? White Lily, maybe? Does anyone have any ideas?