This recipe has all the LEMON!! This would be a fantastic addition to your Easter table. Perfect for springtime.

Lemon Cake

Cream together:

1/2 cup butter
1/2 cup canola oil
1 and 3/4 cup sugar

Then add in and mix well:

3/4 cup plain unsweetened yogurt (equivalent to 3 eggs)
Zest of 3 lemons
1 tsp vanilla

Sift dry ingredients in a separate bowl:

3 cups flour
1/3 cup cornstarch
2 tsp baking powder
1 and 1/2 tsp baking soda
1 tsp salt

Mix wet ingredients in a separate bowl:

1/4 cup lemon juice
3/4 cup buttermilk

Alternate adding dry and remaining wet ingredients into the batter until mixed well.
Bake 350 degrees F for approximately 35 mins in two 9 inch pans. Cool and then fill with curd and top with the glaze.

Curd:

3/4 cups sugar
2 tbsp cornstarch
Then add:
1/2 cup water
1/2 cup whipping cream,
zest of 1 lemon

Whisk together and bring to a light boil and thicken over medium heat. Whisk it while thickening so it doesn’t clump. Once thickened, remove from heat and add:

1/4 cup lemon juice (approx 2 lemons juiced)
1/4 cup orange juice (for colour)

Glaze:

1 and 1/2 cup icing sugar
3 tbsp lemon juice (a bit more if needed)
1/2 tsp vanilla

Mix the glaze well and spread over the top, letting the sides drip down.