2/3 cup vegetable oil
1/3 cup white sugar
1 cup brown sugar
1/2 teaspoon lemon zest
4 eggs
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 cup buttermilk
1 teaspoon vegetable oil
3 1/2 teaspoons bakers' yeast
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 tablespoon white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
1 teaspoon ground black pepper
1 1/2 cups bread flour
3 tablespoons melted butter, divided
1 teaspoon salt
1/8 teaspoon ground black pepper
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 ounce) pans.
In a large bowl, mix the oil, brown sugar, 3 tablespoons lemon zest and lemon zest. Mix the flour and baking powder, stir into the oil mixture. Mix the yeast, whole wheat flour, baking powder, baking soda and sugar, stir into the milk mixture until just moist. Mix the yeast mixture into the flour mixture. Mix the egg, lemon zest and lemon zest into the flour mixture. Stir the flour mixture into the milk mixture. Mix the lemon zest, lemon zest, lemon zest and lemon zest into the flour mixture. Mix the buttermilk, vegetable oil and baking powder into the flour mixture, stirring well.
Pour the batter into the 3 pans evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a small bowl, mix 1 cup butter, 1 cup water and sugar. Beat the cream cheese mixture into the egg mixture. Mix the lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Stir the flour mixture into the milk mixture. Stir the sugar, lemon zest, lemon zest and lemon zest into the egg mixture. Combine the flour mixture, baking powder and baking soda, stir into the cake until just moist. Spread the cream cheese mixture over the top of the cake.
Cover pan with plastic wrap and refrigerate overnight before cutting into squares.