1-To make your Lemon Velvet Cake, start by preheating the oven, as this sets the stage for even baking. Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper circles for easy release. Sift together 1 1/4 cups all-purpose flour, 1 1/2 cups cake flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon salt, and 1 1/2 cups sugar; set this mixture aside for later use.

2-Next, in an electric mixer, beat 2/3 cup vegetable oil, 1/3 cup vegetable shortening, 1 teaspoon vanilla extract, and 2 teaspoons lemon extract on high speed until light and fluffy. Add 3 large eggs one at a time, beating after each addition to incorporate air. Fold in the zest of two small or one large lemon to boost that fresh citrus note.

3-Then, alternately fold in the dry ingredients mixture and 1 1/2 cups buttermilk, starting and ending with the dry ingredients add dry in three parts and buttermilk in two parts until no lumps remain. For more on buttermilk options, check out our guide on how to make a buttermilk substitute if you need a quick swap. Pour the batter into the prepared pans and bake at 325 degrees Fahrenheit for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

4-Now, for the frosting: Mix 4 cups icing sugar, 1 teaspoon minced lemon zest (if using), and 1 cup unsalted butter until crumbly. Add 1 teaspoon lemon extract and about 2 tablespoons milk, then beat until smooth and fluffy, adjusting milk as needed. Use this to fill and frost the cooled cake, and garnish with candied lemon zest if desired. For the candied zest, peel zest from 1 lemon in long strips, boil 1 cup water and 1 cup sugar together, add the zest strips, and boil for about 15 minutes. Drain on a wire rack, cool, cut into strips, and roll in fine sugar. Remember, prep time is 20 minutes, cook time is 35 minutes, and total time is 55 minutes, so you can enjoy this cake quickly.