I want to make a scratch lemon cake with a raspberry chambord smbc this week for Valentine's day. I always refrigerate my cakes so I need a recipe that stands up to refrigeration and I have found that butter and refrigeration do not mix. Every time I make a cake that calls for butter, I end up with a beautiful cake out of the oven, but then the texture changes when it is refrigerated and it is never quite the same afterwards.
My chocolate, vanilla, and red velvet all have oil instead of butter and are moist and perfect out of the fridge.
I did find a lemon cake recipe that looks amazing, but calls for butter - can I substitute oil for butter 1:1?