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Ingredients
Ingredients
CAKE:
3 cups all-purpose flour
1/2 cup granulated white sugar
5 1/4 cups powdered sugar
1 cup (2 sticks) butter, room temp
1/2 cup vegetable oil
5 eggs, room temp
1 cup milk (fatty alternative milk acceptable, such as oat)
1/4 cup greek yogurt or sour cream
3 lemons (juice of all; use 1/2 of zest in cake, save 1/2 for topping*)
1 tbsp baking powder
1 tsp salt
ICING + TOPPING:
6tbsp butter, melted
1/4 cup lemon juice (if using real lemons, zest first for extra topping*)
3 cups powdered sugar
remaining lemon zest*
STEPS:
Preheat the oven to 325F.
Cream butter and sugars until smooth and fluffy.
Mix in vegetable oil, eggs, milk, yogurt (or sour cream), and lemon juice.
In a separate bowl, prepare flour, baking powder, and salt. Sift into the liquids and combine.
Grease a muffin tin generously with shortening. Sprinkle flour in each and shake to coat. Alternatively, use cupcake liners--prior method is strongly preferred to create a more attractive crust.
Fill each halfway. Bake until toothpick comes out clean.
*LOAF CAKE: bake in greased loaf pan at 350F until toothpick comes out clean.
Meanwhile, mix melted butter, lemon juice, and . Consistency should be very thick but pourable. Spoon generously over cooled cakes and top with a sprinkle of zest.
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