2tablespoonslemon juiceNote: I used 1 large lemon for this recipe, zest and juice
2tablespoonswater
Instructions
For the cake
Preheat oven to 350°F. Line 3 (9-inch) round pans with parchment paper. Spray with non-stick cooking spray. Set aside.
In a medium bowl, whisk together the dry ingredients (cake flour, baking powder and salt). Set aside.
In a large bowl, beat butter with an electric mixer on medium until creamy. Add sugar and oil. Beat until combined. With mixer on low, add eggs, one at a time. Beat on medium until incorporated. Turn mixer on low, then alternate adding milk and flour mixture. Once it's mixed together, turn mixer up to medium and beat for one minute. Add lemon oil, lemon zest and food coloring. Stir.
Pour batter into prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
For the frosting
Beat vegetable shortening on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
Add powdered sugar, lemon juice and water with the mixer running on low. Increase to high speed and beat for 3 minutes. Fill and frost cooled cake layers. (Add lemon zest for extra lemon flavor.)
Note: If the frosting is too thick, you can add a little more water. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
Notes
This recipe calls for lemon zest in the cake batter. If you want it to be extra lemony, add some lemon zest (1-2 teaspoons) to the frosting as well.