by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:40minutes Cook Time:40minutes Total Time:1hour  20minutes Author: Anne Carter
– 2 8 inch round cake pans – stand mixer or electric mixer with bowls – Saucepan – piping bag (or large ziplock with the corner cut off)
– 113 g unsalted butter softened – ½ cup vegetable oil 125ml – 350 g granulated sugar – 4 large eggs – 2 teaspoons vanilla extract – 295 g plain flour all-purp flour – 35 g cornflour US cornstarch – 1 teaspoons baking powder – ½ teaspoon baking soda
1. Preheat oven to 180°C (350°F), grease and line two 8-inch round cake pans. 2. Cream together softened butter, oil, and sugar until smooth. 3. Beat in eggs one at a time, then mix in vanilla extract.
4. In a separate bowl, mix flour, cornflour, baking powder, baking soda, and salt. 5. Gradually add dry ingredients to the wet mixture, alternating with milk, lemon juice, and zest. 6. Pour batter evenly into pans, and bake for 32-35 minutes until done.
7. Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely. 8. Whisk egg whites, sugar, and lemon juice over simmering water until thick and glossy. 9. Â Place one cake layer on a plate, pipe meringue around the edge, fill the center with lemon curd, then top with a second cake layer.