8ozDairy free cream cheese(if hard, let stand at room temperature for a bit)
1/2CupDairy free butter,softened to room temperature
Heat your oven to 350 degrees and line two 8 inch cake pans with parchment paper, spraying the sides with oil.
In a large bowl, whisk the flour, sugar, lemon zest, baking powder, soda and salt.
Make 3 wells in the flour. In one, pour the vanilla and lemon extract, one the lemon juice and one the oil. Don't mix.
Pour the water all over the ingredients and then mix together well with a fork.
divide between the pans and bake until a toothpick inserted in the center comes out clean, about 33-36 mins. let cool COMPLETELY
Beat the butter and cream cheese in a large bowl until fluffy. Add in the vanilla and salt and beat again. Slowly add the powdered sugar a little at a time until well mixed.
Your frosting may be a little wet. If it is, refrigerate for 20-30 minutes until it thickens up a bit as this will make the cake easier to assemble
Place one of the cake layers on a cake stand, bottom side up and spread 3/4 cup of the frosting on top.
Place the other cake on top. Spread a VERY thin layer of frosting over the cake to seal in the crumbs, then chill 30 minutes.
Once chilled, frost the rest of the cake/
Slice and DEVOUR!
*Please weigh your flour to ensure resultsNOTE: your cake may sink a TINY bit in the center. this is normal. I tested a few different ways and this tasted the best and was not noticable at all with frosting