I'll throw this out to more experienced bakers...
You can still find cake flour like Swans Down or SoftasSilk. Cake flour is soft winter wheat flour. If you've used it you'll feel the difference as it's highly sifted, very soft. Made specifically for cakes.
So my thought is to mix cake flour with bread flour to lighten the protein content to = AP Flour.
I found this online:
Cake Flour has the least protein
Lilly White (a southern girls flour) slightly more protein
AP flour
Bread flour has the most protein
Cookies you prob want more cake to bread flour ratio
Quick breads like banana or zuchini you want more bread to cake flour ratio.