This is the 4th time I’ve baked this cake

1. Preheat your oven to 350 degrees F and lightly grease an 8-inch cake pan. Sometimes I like to line it with parchment paper for easy removal—just a little trick for you.

2. Sift together the flour, baking powder, and salt in a medium bowl.

3. In a large bowl, beat the sugar, butter, and oil until they’re just like a summer day—light and fluffy. Blend in the egg yolks one at a time, then stir in the vanilla extract and lemon zest.

4. Now, add the dry ingredients to the sugar mixture in increments, alternating with the lemon juice and milk. Stir until it’s as smooth as a calm lake at dawn.

5. In a separate bowl, whip the egg whites until stiff peaks form, folk—think snowy mountaintops. Gently fold them into the batter until they’re just a whisper within it.

6. Pour the batter into your prepared cake pan and give it a smooth finish with the back of a spoon or a spatula.

7. Bake for 40 to 45 minutes, or until it passes the toothpick test—just insert one in the center and it should come out clean.

8. Allow the cake to cool for a bit before taking it out of the pan. Then let it cool completely, because patience is a virtue that yields sweet rewards.

9. Finally, dust that beauty of a cake with powdered sugar before serving. It adds a little touch of elegance, you know?

Variations & Tips: