3 eggs
1/2 teaspoon vanilla extract
1 cup butter, softened
3 tablespoons lemon juice
1 cup milk
2 cups white sugar
4 cups all-purpose flour
1/3 cup vegetable oil
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, beat the eggs, vanilla, 2 cups butter, lemon juice and milk. Stir into the flour, sugar, and mix until smooth. Mix in the flour mixture and oil; mix until well blended.
Divide the batter into two slightly smaller units; these should look like little golf balls. Each piece should be about 2 inches in diameter. Place the over batter in the prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool. Using a slotted spoon, fill and frost the sides of the cake with lemon fudge. Serve warm or at room temperature.
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