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Lemon Layer Cake Equipment Piping tips and piping bags offset spatula Ingredients Lemon Cake: 3 (390g) cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 2 1/2 (500g) cups granulated sugar 4 tablespoons lemon zest, (from about 6 lemons) 1/2 cup unsalted butter, at room temperature 1/3 cup neutral oil 2 teaspoons pure vanilla extract 1 teaspoon lemon extract, (optional) 4-5 drops of yellow food coloring gel, (optional) 2/3 cup milk 6 large egg whites 1/2 cup lemon juice, (from about 6 lemons), strained to remove pulp and seeds Vanilla Cream Cheese Frosting: 3/4 (170g) cup unsalted butter, at room temperature 12 (336g) ounces cream cheese, at room temperature Pinch kosher salt 1 whole vanilla bean, scraped OR 4 teaspoons vanilla paste or extract 5 cups powdered sugar 2 tablespoons heavy cream Lemon Decoration: 1/4 cup powdered sugar, (this will help thicken the frosting) Yellow food coloring gel Green food coloring gel Instructions To Make the Layer Cake: Preheat oven to 350F

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