1 cup sugar (200g)
2 large eggs (room temperature)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 tablespoons of lemon juice (30ml)
1/2 cup milk (120ml)
1 teaspoon baking powder (5g)
1/2 teaspoon salt (3g)
For the lemon glaze:
2 tbsp lemon juice (30ml)
1/3 cup icing sugar (50g)
The process:
Step 1: In a large bowl, mix 1 cup of sugar and 2 teaspoons of lemon zest. Mix well until you see that the lemon zest has infused its oil with the sugar.
Step 2: After the first step, add 1/2 cup of softened butter. Make sure that your butter is softened and not melted. Mix well.
Step 3: Add the 2 tablespoons of veg oil, and then mix well. Once done, you can switch to a whisk and continue mixing until you get a pale and fluffy consistency.
Step 4: Add eggs, but do it one at a time. Make sure to mix well until smooth. Once done, add lemon juice and mix well. Scrape the sides and bottom of the bowl.
Step 5: Add dry ingredients. It’s better to sift them before adding them to get a better consistency.
Step 6: Lastly, add milk and fold. Use your whisk and mix.
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