Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour two 8-inch round cake pans to ensure easy release.
Mix Wet Ingredients: In a medium bowl, combine the vegetable oil, vanilla extract, buttermilk, lemon zest, lemon extract, and yellow food coloring. Whisk until well combined and set aside.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set this mixture aside.
Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, mixing briefly after each addition.
Combine Ingredients: Gradually add the dry and wet mixtures to the butter mixture, alternating between the two, beginning and ending with the dry ingredients. Mix each addition just until incorporated to avoid overmixing.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before turning them out onto wire racks to cool completely.
Make the Frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Add the lemon extract, lemon zest, and a pinch of salt. Gradually add the powdered sugar, beating until smooth and well combined. Adjust the frosting’s consistency with lemon juice if needed. If desired, add yellow gel food coloring for a bright finish.
Frost the Cake: Once the cakes are completely cooled, frost them with the lemon cream cheese frosting. Apply a generous layer between the cake layers and on top and sides.
Notes:
Store the cake in an airtight container in the refrigerator for up to 5 days.
For optimal flavor, allow the cake to come to room temperature before serving.
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