Lemon Cake...

This is by far the best lemon cake recipe...very light and very lemony. We love it...and fight over the last piece.

Lemon Cake
Ingredients
1 1/4 Cups All Purpose Flour
1 1/2 Cups Cake Flour
1/2 Tsp Baking Soda
1 1/2 Tsp Baking Powder
1 Tsp Salt
1 1/2 Cups Sugar
2/3 Cup Vegetable Oil
1/3 Cup Shortening
1 Tsp Vanilla
2 Tsp Lemon Extract
3 Eggs
1 1/2 Cups Buttermilk
1 Large Lemon Zest

Line two 9 inch round pans with parchment paper...spray sides with Baker's Joy.

Sift all dry ingredients except sugar. Cream eggs, oil, shortening, sugar, vanilla and lemon extract. Alternate dry ingredients and buttermilk. Stir in lemon zest. Divide evenly in pans and bake at 325* for 40 minutes....toothpick test for doneness. (toothpick should come out dry)

Glaze
1 Cup Powdered Sugar
1/2 Cup Lemonade Concentrate, thawed
Stir together until smooth...
Turn cakes onto a cooling rack...poke hole all over the top of each cake (I use the end of a small wooden spoon) and pour glaze into hole. Spread evenly with a spatula.
Let cool completely before frosting. I freeze the cakes at this point for a couple hours..overnight is even better.

Frosting
8 oz Cream Cheese at room temperature
1/2 Cup Butter at room temperature
1 Tsp Vanilla
3-4 Tbl Lemonade Concentrate
6 Cups Powdered Sugar
1 Small Lemon Zest
Cream all ingredients together in order given. You may have to adjust lemonade and powdered sugar for desired thickness. Frost between the layers and the top and sides of cake. Enjoy...