A lightly flavored cake with a delicious lemon buttercream icing

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup softened butter
• 1 teaspoon vanilla
• 2 teaspoons lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk
• zest of one lemon
• 4 cups powdered sugar
• 1 cup softened butter
• 1 teaspoon lemon extract
• 2 tablespoon milk

Directions

1. Grease and flour 2 nine inch pans. Set aside.
2. Sift together flours, soda, baking powders, and sugar.
3. In another bowl, beat oil, butter, vanilla and extracts. Beat well with hand mixer until light and fluffy. Beat in the eggs one at a time. Add lemon zest.
4. Fold in dry ingredients alternately with the buttermilk. Mix until it has no further lumps in batter. Pour into prepared cake pans.
5. Bake at 325 degrees for 30-35 minutes or until a toothpick comes out clean. Cool in pans 10 minutes before turning onto wire racks to finish cooling.
6. Prepare icing by mixing together 4 cups powdered sugar, 1 teaspoon lemon extract and 1 cup butter. Add 2 tablespoons milk while beating. Beat until smooth and spreadable.
7. Frost cake with icing.

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