Lemon Velvet Sheet Cake

INGREDIENTS

1 1/2 cups

cake flour, sifted

1 1/2 cups

all purpose flour

2 tsp

baking powder

1/4 tsp

baking soda

3/4 tsp

salt

2 cups

granulated sugar

1/4 cup

tightly-ish packed lemon zest (about 4 large lemons)

1 tsp

lemon extract, optional

1/2 tsp

pure vanilla extract

3/4 cup

neutral olive oil – not extra virgin (i use filippo berio)

large eggs

yolks

1/4 cup

lemon juice

1 cup

crème fraiche (you can sub sour cream)

2 1/2 cups

confectioners’ sugar, sifted

5 tbsp

lemon juice