Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.

In the bowl of an electric mixer, beat together the vegetable oil, shortening, vanilla and lemon extract until light and fluffy.

Beat the eggs in one at a time.

Fold in the lemon zest.

Fold in the dry ingredients alternately with the buttermilk. Begin and end with dry ingredients and do not over mix.

Pour into the prepared cake pans and bake at 325 degrees F for 30-35 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks.

Mix together the icing sugar, lemon zest and butter until crumbly.

Add the lemon extract and milk, beating until smooth and fluffy.

Fill and frost the cooled cake, adding garnishes if desired.

Remove the zest of lemons in long strips, avoiding the white pith. Boil zest in a mixture of water and sugar for 15 minutes, drain, cool, and roll in fine sugar.