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. Beat well at high speed with whisk attachment 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.

Add dry ingredients in three divisions and liquid ingredients in 2 divisions. Begin and end with dry ingredients. Do not over mix. Pour into the prepared cake pans.

Bake at 325 degrees F for 30-35 minutes until a toothpick comes out clean. Allow to cool in pans for 10 minutes before turning onto a wire rack.

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

Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding enough milk for a creamy consistency.

Fill and frost the cake. Garnish with candied lemon zest if desired.

Remove the zest with a sharp vegetable peeler in long strips, avoiding the white pith.

Bring one cup of water and one cup of sugar to a slow boil.

Add the lemon zest and boil for about 15 minutes. Drain on a wire rack.

When cool, cut into strips and roll in fine sugar.