Lemon Layer Cake and Cupcakes

Preheat oven to 350ºF. (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.

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.

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.

Top with your favorite icing. I made a butter cream icing with a touch of both vanilla extract and fresh lemon juice for flavoring.