Ingredients
- Cake:
- 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 mixed with 2 tablespoons fresh lemon juice)
- 4–6 drops yellow food coloring
- Lemon Cream Cheese Frosting:
- 2 (8 oz) blocks 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
Instructions
- Preheat oven to 325°F. Grease and flour two 9-inch dark cake pans thoroughly. Set aside.
- In a large bowl, sift together all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
- In another large bowl, mix together granulated sugar, vegetable oil, and butter-flavored shortening until combined.
- Beat in eggs one at a time, then mix in vanilla extract, lemon extract, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- In a small bowl, mix the white vinegar with hot lemon water and stir into the batter.
- Add yellow food coloring until desired shade is achieved.
- Divide the batter evenly between the prepared pans. Shake pans gently to remove air bubbles.
- Bake for 25–30 minutes, checking at the 25-minute mark. Cakes are done when moist crumbs cling to a toothpick inserted in the center.
- Let cakes cool in pans until cool to the touch, then remove and place on a wire rack to cool completely.
- To make the frosting: Beat cream cheese and butter together until smooth. Add vanilla extract, lemon extract, and lemon zest. Mix in powdered sugar until creamy. Add lemon juice if needed to thin, and food coloring if desired.
- Chill frosting until slightly firm. Stir until spreadable and frost the completely cooled cakes. Garnish with extra lemon zest if desired.
Notes
- Do not overbake. Remove the cake when moist crumbs cling to a toothpick; it will continue baking slightly as it cools in the pan.
- Use room temperature ingredients for a smoother batter and frosting.
- Chill the frosting for easier spreading.
- Dark cake pans help create an even bake and golden edges.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
