Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 12-16 servings
Ingredients:
- 3/4 cup butter, softened
- 1/4 cup vegetable oil
- 1-3/4 cups granulated sugar
- 1/4 cup powdered sugar
- 4 eggs
- 1/2 cup light cream
- 1/3 cup lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla
- 2-3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups sifted powdered sugar
- 1/3 cup lemon juice
Preparation:
In large bowl, combine butter, oil, granulated sugar, and 1/4 cup powdered sugar and beat well until smooth.
Add the eggs, one at a time, beating well after each addition.
In small bowl, combine cream, lemon juice, zest, and vanilla. Sift together flour, baking powder, baking soda, and salt.
Add dry ingredients alternately with cream mixture to butter mixture, beating well after each addition, beginning and ending with dry ingredients.
Pour batter into prepared pan. Bake for 60-70 minutes or until a toothpick inserted near the center of the cake comes out clean.
Cool on wire rack for 10 minutes. Meanwhile, combine 1-1/2 cups powdered sugar and lemon juice; pour 1/3 over the cake.
Invert cake onto serving plate. Spoon remaining powdered sugar mixture over cake. Cool completely.
