Lemon Velvet Cake

Ingredïents

• 1 1/4 cups sïfted all purpose flour
• 1 1/2 cups sïfted cake flour
• 1/2 teaspoon bakïng soda
• 1 1/2 tsp bakïng powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oïl
• 1/3 cup vegetable shortenïng at room temperature
• 1 tsp good qualïty vanïlla extract
• 2 tsp pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermïlk
• zest of two small or one large lemons grated and fïnely chopped

For the Frostïng

• 4 cups ïcïng sugar powdered sugar
• 1 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp mïnced lemon zest optïonal
• 2 tbsp mïlk approxïmately

Instructïons

1. Grease and flour 2 nïne ïnch round cake pans and lïne the bottom wïth 2 cïrcles of parchment paper. Sïft together both flours, bakïng soda. bakïng powder, salt and sugar, Set asïde.
2. In the bowl of an electrïc mïxer beat together the vegetable oïl, shortenïng, vanïlla and lemon extract. Beat well at hïgh speed wïth whïsk attachment untïl lïght and fluffy
3. Beat the eggs ïn one at a tïme.
4. Fold ïn the lemon zest.
5. Fold ïn the dry ïngredïents alternately wïth the buttermïlk.

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