Lemon Layer Cake And Cupcakes

• 1/4 cups Margarine
• 1/2 cups Vegetable Oil
• 3 Eggs
• 1/2 cups Sour Cream
• 1-1/2 cup Granulated Sugar
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Soda
• 1-1/2 teaspoon Baking Powder
• 2 cups All-purpose Flour
• 1 Lemon, Zested (you'll Use Half The Zest) And Juiced
• Your Favorite Frosting

1. Preheat oven to 350u0b0F. (I made two round 6" layer cakes and 6 cupcakes with this recipe.) Prepare cake pans by spraying with non-stick cooking spray and then lining the bottom of the pans with parchment paper. Spay the top of the parchment paper too. Line cupcake tins with papers.
2. In a large bowl, cream margarine, oil, eggs, sour cream and sugar. Beat with an electric mixer until creamy and air bubbles form. Add salt, baking soda, baking powder, and flour; mix thoroughly. Add juice and zest and mix well.
3. Pour batter into pans and liners. Bake 6" cakes for about 20-23 minutes. Bake cupcakes for about 15-17 minutes. (Make sure a toothpick comes out clean when inserted in the center.) Cool and remove from pans, and cool completely before frosting.
4. Top with your favorite icing. I made a butter cream icing with a touch of both vanilla extract and fresh lemon juice for flavoring.

ubc, vegetable oil, eggs, sour cream, sugar, salt, baking soda, baking powder, allpurpose, lemon, favorite frosting

Taken from tastykitchen.com/recipes/desserts/lemon-layer-cake-and-cupcakes-2/ (may not work)