Ingredients
1 c. butter or margarine
3 c. sugar
1/2 c. cooking oil
5 large eggs
juice and grated rind of 1 lemon
1/2 tsp. salt
1 c. milk
3 2/3 c. cake flour
Method
Sources
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream butter and sugar; add oil 2 tablespoons at a time. Add eggs one at a time beating slightly after each addition. Add lemon juice, rind and salt. Add the milk and flour alternately, ending with flour. Pour into a greased tube pan with bottom lined with greased waxed paper. Bake at 325° for 1 hour and 25 minutes. Remove from pan and cool on cake rack.