Lemon Cake

 I took this pic ages ago and am just realizing that I never posted it.  There were a few lemon cakes recipes going around last summer and they all were ridiculously complex and used 50 bowls.  I just did a little experimenting on my own and this is what I came up with...less bowls and has become a family fave.

Lemon Cake 

1/2 cup butter

1/2 cup coconut oil

1 1/2 cup sugar

2 eggs

1 tsp vanilla

1 T lemon extract

Zest 1 lemon (reserve juice to add to milk)

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 1/2 cups flour

1 cup of milk soured with juice of the one lemon

Directions: Cream butter and coconut oil with sugar.  Add eggs, vanilla and vanilla extract and beat for a few minutes.  Add the zest and the rest of the dry ingredients with the wet and mix. Bake in 350 degree oven for ~ 30 min. for 8inch round pans.

Once cool, frost. 

Frosting: 
1 stick of room temp butter

4oz room temp cream cheese

1 lemon zested 

Juice of lemon

3-4 cups powdered sugar

Enough milk or cream to get right consistency. 

Whip and spread once cool