1 cup canola oil
2 cups sugar
1 cup Prairie Farms sour cream
1/3 cup lemon juice and zest from 3 lemons
1 tsp vanilla extract
1 tbl lemon extract
3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 sticks of Prairie Farms butter
3 cups of powdered sugar
1 tbl milk
2 tsp vanilla extra
Combine the sugar, oil, eggs, lemon juice and zest and sour cream in a bowl. Whisk to combine.
In a separate bowl, sift the dry ingredients together. Add to the bowl with the liquids and mix until just combined. Use a hand or stand mixer if necessary.
Cut parchment rounds out and place them at the bottom of each cake pan. Spray the sides of the pan with baking spray. Pour batter evenly into 3 6″ cake pans.
Bake for 30-35 minutes or until toothpick comes out clean.
To make the buttercream:
Add room temperature butter to stand mixer bowl. Add powdered sugar and milk and whip on high with paddle attachment for 5 minutes. Add vanilla and whip for another 30 seconds.