Let’s bake this incredibly moist Lemon Velvet Cake:

1. Prepare Oven and Pans:

Preheat oven to 325°F (160°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.

2. Combine Dry Cake Ingredients:

In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.

3. Combine Wet Cake Ingredients Base:

In a large bowl (stand mixer with paddle recommended), beat the granulated sugar, vegetable oil, butter-flavored shortening, room temperature eggs, vanilla extract, lemon extract, and lemon zest until light and fluffy. This differs from standard creaming but follows the recipe order.

4. Alternate Dry and Buttermilk:

Alternate mixing the dry ingredients (from step 2) and the room temperature buttermilk into the wet ingredients base (from step 3). Start and end with the dry ingredients (Dry-Milk-Dry-Milk-Dry). Mix on low speed just until combined after each addition. Scrape the bowl.

5. Add Final Liquids:

In a small cup, mix the white vinegar and the hot lemon water together.

With the mixer on low (or stirring by hand), stir this hot liquid mixture into the batter until just combined. Stir in the yellow food coloring, if using. Do not overmix.

6. Bake the Cake Layers:

Divide the batter evenly between the two prepared pans.

Bake for 25-30 minutes, or until the centers are just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool the Cakes:

Let the cakes cool in the pans on wire racks for 10 minutes.

Then, carefully invert the cakes onto the cooling racks, remove the parchment paper, and let them cool completely.

8. Make the Lemon Cream Cheese Frosting:

While the cakes cool, make the frosting. In a large bowl (stand mixer with paddle recommended), beat the softened cream cheese and softened butter together on medium-high speed until completely smooth and fluffy (about 3-5 minutes). Scrape the bowl well.

Add the vanilla extract, lemon extract, and lemon zest. Beat briefly to combine.

With the mixer on low speed, gradually add the sifted powdered sugar, about 1-2 cups at a time, until fully incorporated.

Increase the speed to medium-high and beat until the frosting is light and fluffy.

Check consistency. If too stiff, beat in fresh lemon juice, ½ teaspoon at a time, until smooth and spreadable. Add yellow food coloring, if using, and mix briefly.

9. Assemble the Cake:

Level the tops of the completely cooled cake layers if necessary.

Place one cake layer on a serving platter or cake stand. Spread a generous layer (about 1-1.5 cups) of the lemon cream cheese frosting evenly over the top.

Gently place the second cake layer on top (upside down for a flat surface).

Apply a thin crumb coat of frosting over the entire cake, if desired, and chill briefly (15-20 minutes).

Frost the top and sides of the cake smoothly with the remaining frosting.

10. Garnish and Serve:

Garnish the cake with fresh lemon slices or additional zest, if desired.

Chill the cake for at least 30-60 minutes to allow the frosting to set before slicing.

Serve chilled or at room temperature. Store leftovers covered in the refrigerator.