1. Prepare Oven and Pans:

• Preheat oven to 325°F (160°C).
• Grease and flour two 9-inch round cake pans. Lining the bottoms with parchment paper is also recommended.

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:

• In a large bowl using an electric mixer (stand or handheld), beat the granulated sugar, vegetable oil, and shortening together until combined (it might not get super fluffy like butter/sugar).
• Add the room temperature eggs one at a time, beating well after each.
• Beat in the vanilla extract, lemon extract, and lemon zest until combined.

4. Alternate Dry Ingredients and Buttermilk:

• With the mixer on low speed, alternate adding the dry ingredient mixture and the room temperature buttermilk to the wet ingredients, beginning and ending with the dry ingredients (add flour mix in 3 parts, buttermilk in 2 parts). Mix only until just combined after each addition. Do not overmix.

5. Add Final Liquids:

• In a small cup, mix the white vinegar and the hot lemon water together.
• With the mixer still on low (or stir by hand), gently stir this hot liquid mixture into the batter along with the optional yellow food coloring, mixing only until combined.

6. Bake the Cakes:

• Divide the batter evenly between the two prepared pans. Smooth the tops.
• Bake for 25-30 minutes, or until the centers are just set and a toothpick inserted comes out clean or with a few moist crumbs. (Note: Recipe suggests checking early and removing when centers are just set but slightly jiggly – be careful not to underbake, but avoid overbaking).
• Let the cakes cool in the pans on wire racks for 10 minutes.
• Carefully invert the cakes onto the wire racks, remove parchment if used, and let cool completely.

7. Make the Lemon Cream Cheese Frosting:

• Ensure cream cheese and butter are properly softened.
• In a large bowl using an electric mixer, beat the softened cream cheese and softened butter together on medium-high speed until light and fluffy.
• Beat in the vanilla extract, lemon extract, and lemon zest.
• Reduce speed to low. Gradually add 4 cups of the sifted powdered sugar, mixing until smooth.
• Check consistency and sweetness. Add more powdered sugar (up to 1 more cup) if needed for thickness, or 1-2 teaspoons of lemon juice if needed to thin slightly or add more tartness. Add optional yellow food coloring now if using.
• Beat on medium-high speed for another minute or two until very light and fluffy.

8. Assemble and Frost the Cake:

• Ensure cake layers are completely cool. If desired, level the tops with a serrated knife.
• Place the first cake layer on your serving platter or cake stand.
• Spread a generous layer of the lemon cream cheese frosting over the top.
• Place the second cake layer on top.
• Frost the top and sides of the cake with the remaining frosting using an offset spatula. Create decorative swirls if desired.
• Garnish with thin lemon slices if desired.

9. Chill (Recommended):

• Refrigerate the frosted cake for at least 30-60 minutes to allow the frosting to set before slicing and serving.

10. Serve:

• Serving Note: As mentioned in the original notes for a similar frosting, this frosting softens nicely. Let the cake sit out for 10-20 minutes before serving for the best texture if it has been refrigerated for a long time.
• Store leftover cake covered in the refrigerator.