Directions
- 1Mix the lemon zest with the sugar until fragrant.
- 2Cream with the butter until light and fluffy.
- 3Add the eggs gradually in 5-6 additions.
- 4Fold in the flour, baking powder, and salt.
- 5Gently mix in the milk and oil until smooth.
- 6Bake in a preheated 328 F oven for 55- 65 minutes.
- 7Simmer lemon juice, water, and sugar until the sugar dissolves.
- 8Pour the warm lemon syrup over the warm cake.
- 9Combine lemon syrup and powdered sugar for the glaze.
- 10Top with the lemon glaze once the cake has cooled slightly.
Ingredients
- 150 g Granulated sugar
- 4 tbsp Lemon zest
- 159 g Butter
- 50 g Oil
- 250 g Eggs
- 125 g whole milk
- 250 g All-purpose flour
- 2.5 tsp Baking powder
- 0.33 tsp Salt
- 60 g Lemon juice
- 60 g Water
- 60 g Sugar
- 1.5 tbsp Lemon syrup
- 40 g Powdered sugar
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