Lemon Velvet Cake
INGREDIENTS
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1 1/4 cups sifted all purpose flour
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1 1/2 cups sifted cake flour
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1/2 teaspoon baking soda
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1 1/2 tsp baking powder
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1 teaspoon salt
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1 1/2 cups sugar
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2/3 cup vegetable oil
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1/3 cup vegetable shortening at room temperature
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1 tsp good quality vanilla extract
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2 tsp pure lemon extract
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3 large eggs
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1 1/2 cups buttermilk
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zest of two small or one large lemons, grated and finely chopped
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FOR THE FROSTING
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8 cups icing sugar (powdered sugar)
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2 cups unsalted butter
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1 tsp pure lemon extract
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1 tsp minced lemon zest (optional)
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aprox 4 tbsp milk
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