Ingredients

• 2 cups Brown Sugar

• ¾ cup Granulated Sugar

• ¾ cup Vegetable Oil

• 2 Large Eggs

• 2 ½ tsp Vanilla

• 1 ½ cups All Purpose Flour

• 1 ½ cups Cake Flour

• 2 tbsp Barley Malt Powder

• 2 ¾ tsp Baking Powder

• 1 ¾ tsp Salt

• 1 tsp Baking Soda

• 1 ½ cups Buttermilk

 

Directions

1. Preheat oven to 350 degrees.

 

2. Prepare two 9-inch cake pans by lining them with parchment paper and spray with a non-stick spray.

 

3. Sift together AP flour, cake flour, malt powder, salt and baking soda in large bowl and set aside.

 

4. Sift Brown Sugar, then Granulated Sugar in mixing bowl.

 

5. Add Vegetable Oil.  Mix to combine with spatula. (If using standing mixer, use the whip attachment)

 

6. Add eggs one at a time, mixing well.

 

7. Scrape down bowl with spatula.

 

8. Add Vanilla.

 

9. Mix on medium speed for 3 minutes.

 

10. Add the dry ingredients, and the buttermilk to the sugar mixture in 1/3 intervals.

 

11. Scrape down bowel.  Mix on high speed for 4 minutes.

12. Pour into prepared pans, approximately 3 cups batter per pan.

13. Bake in 350-degree oven for approximately 1 hour.

14. When done, cool for 10 minutes

15. Remove from pans

16. Ice with lemon glaze.

 

Lemon Glaze

 

• 1 ½ cups Powdered Sugar

• 1 tsp Lemon Zest

• 2 tsps Lemon Juice

• 1 tbsp Boiling Water

 

1. Sift powdered sugar.

2. Add lemon zest, lemon juice, water and mix well.