Cake:
Ingredients:
1½ cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1¾ cups granulated sugar
¾ cup vegetable oil
¼ cup butter-flavored shortening
2 eggs
1-2 teaspoons pure vanilla extract
1 tablespoon pure lemon extract
1 heaping teaspoon lemon zest (from 1-2 lemons)
1 cup buttermilk
½ teaspoon white distilled vinegar
⅓ cup hot lemon water (hot water combined with 2 tablespoons fresh lemon juice)
4-6 drops yellow food coloring
Instructions:
Preheat the oven to 325°F (163°C). Grease and flour two 9-inch cake pans. Set them aside.
In a large bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
In another large bowl, combine the granulated sugar, vegetable oil, and butter-flavored shortening. Mix well.
One egg at a time, adding and thoroughly mixing after each addition.
Stir in the pure vanilla extract, pure lemon extract, and lemon zest.
Alternately add the buttermilk and the dry ingredients to the wet components gradually. Start and finish with the dry ingredients.
In a separate bowl, combine the white distilled vinegar and hot lemon water. Mix well.
Add the vinegar-lemon water mixture to the batter and mix until well combined.
Stir in the yellow food coloring until the desired shade of yellow is achieved.
Evenly divide the batter among the cake pans that have been prepared, then smooth the tops.
When a toothpick put into the center comes out clean, bake for 25 to 30 minutes.
After taking the cakes out of the oven, allow them to cool for ten minutes or so in the pans. Once that’s done, transfer them to a wire rack to cool completely.
Lemon Cream Cheese Frosting:
Ingredients:
2 (8 oz) packages cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
1½ teaspoons pure vanilla extract
1½ teaspoons pure lemon extract
1½ heaping teaspoons lemon zest (from 2 lemons)
4-5 cups powdered sugar, sifted
1-2 teaspoons lemon juice (if needed)
4-5 drops yellow food coloring (optional)
Instructions:
In a large bowl, combine the cream cheese and unsalted butter. Mix until creamy and well combined.
Stir in the lemon zest, vanilla essence, and lemon extract.. Mix well.
Gradually add the sifted powdered sugar, mixing well after each addition, until the frosting reaches a creamy consistency.
If the frosting is too thick, add lemon juice, a teaspoon at a time, until desired consistency is achieved.
If desired, add yellow food coloring and mix until evenly distributed.
Place the frosting in the refrigerator for about 30 minutes to firm up slightly.
Remove the frosting from the refrigerator and stir until it becomes creamy and spreadable.
Frost the cooled cakes with the lemon cream cheese frosting.
Garnish with additional lemon zest, if desired.
Serve and enjoy!
Note: The baking time for the cake may vary depending on your oven, so it’s important to check for doneness using a toothpick. The frosting can be adjusted in consistency by adding more powdered sugar for a thicker frosting or lemon juice for a thinner frosting.