Beautiful Life Magazine

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 3 large eggs, at room temperature
• 1 cup buttermilk
• 1⁄2 cup unsalted butter, softened
• 1⁄2 cup vegetable shortening
• 2 tsp. finely grated lemon zest
• 1⁄4 cup freshly squeezed lemon juice
• 1⁄4 cup lemon-lime soda
• 1 tsp. vanilla extract

Fresh Lemon Frosting

• 6 oz brick-style cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 1 Tbsp. finely grated lemon zest
• 1⁄2 cup freshly squeezed lemon juice

Directions

1. Preheat oven to 350°. 
2. In a large bowl, whisk together flour, sugar, baking powder and salt. 
3. Add eggs, buttermilk, butter, shortening, lemon zest and lemon juice to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes. Add lemon-lime soda and vanilla; beat on low speed for 15 to 30 seconds, until just blended. 
4. Spread batter evenly in prepared pans, dividing equally. 
5. Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around edge of pans, then invert cakes onto rack to cool completely. 
6. Place one cake layer, flat side up, on a cake plate or platter. Spread 3⁄4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. Refrigerate for 1 hour before serving. 

In a large bowl, using an electric mixer on high speed, beat cream cheese and butter until creamy. Gradually add confectioners’ sugar, beating on low speed until blended. Scrape down bowl with a spatula. Add lemon zest and lemon juice; beat on high speed for 1 to 2 minutes or until fluffy. Cover and refrigerate for 30 to 45 minutes or until firm enough to spread.