Step 1

Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.

Step 2

In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy

Step 3

Beat the eggs in one at a time.

Step 4

Fold in the lemon zest.

Step 5

Fold in the dry ingredients alternately with the buttermilk.

Step 6

I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Step 7

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Step 8

Mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.

Step 9

Add the lemon extract and a little of the milk.

Step 10

Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

Step 11

Fill and frost the cake. Garnish with candied lemon zest if desired.

Step 12

Remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.

Step 13

Bring one cup of water and one cup of sugar to a slow boil.

Step 14

Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.

Step 15

When cool, cut them in strips and roll in fine sugar.