Start by preheating your oven to 335°F (168°C). While it’s warming up, line two 8-inch round cake pans with parchment paper. This ensures the cake layers come out clean and easy to remove from the pans.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/4 teaspoons salt, and 2 teaspoons baking powder. Set this bowl aside – these are your dry ingredients.

In a large bowl, use an electric mixer or stand mixer to beat the 4 eggs, 1 3/4 cups sugar, 1 1/2 teaspoons vanilla extract, and 1 1/2 teaspoons lemon extract on medium-high speed. Mix for about 2 minutes until the mixture becomes thick and a light golden color. This is the base for your fluffy cake!

Add the dry ingredients to your egg mixture, beating on low speed just until combined. Be careful not to overmix – you want to preserve the light texture of the cake. Use a spatula to scrape the sides of the bowl, ensuring all the ingredients are fully mixed together.

In a small saucepan, heat 1 cup of milk and 2 tablespoons of lemon zest (if using) over medium heat. You don’t want it to boil – just heat it until you see small bubbles forming around the edges. The temperature should be around 180-185°F (82-85°C).

Once the milk mixture is ready, slowly pour it into the cake batter while mixing on low speed. Add the 1/4 cup of butter and 1/3 cup of canola oil. Mix until everything is combined and smooth. This will make your cake extra moist and tender.

Evenly distribute the batter between the two prepared pans. You should have about 580 grams (or 2 3/4 cups) of batter per pan. Bake the cakes for 33-45 minutes, or until a toothpick inserted into the center comes out clean. The tops should be set and lightly golden.

Allow the cakes to cool in the pans for approximately 15 minutes. Afterward, turn them out onto a wire rack to cool completely, which should take around 2 hours. At this point, the cake might feel slightly dry, but don’t worry – it’ll become more moist as it cools.

As the cake layers cool, begin preparing your frosting. In a large bowl, beat together 2 1/2 packages of cream cheese and 1 cup + 2 tablespoons of unsalted butter. Mix until smooth and creamy.

Gradually add 3 cups of powdered sugar, and continue beating until well combined. Add 1 teaspoon vanilla extract and a pinch of salt. If you want to create that beautiful pink frosting, add a few drops of pink food coloring until you reach your desired shade.

Once the cakes are completely cool, it’s time to assemble. Place one cake layer on a cake plate or cake drum. Spread about 3/4 cup of frosting evenly over the top.

Add the second cake layer, flat side up. Here’s where the fun part comes in: using a ruler or eyeballing it, cut the sides of the cake to create the rounded top of the heart shape. Attach the cut-off pieces to the main cake using a little frosting to help form the heart shape.

Spread a thin crumb coat over the entire cake, covering the sides and top with a light layer of frosting. This helps seal in any crumbs before the final frosting layer. Chill the cake in the fridge for 30-60 minutes or freeze it for about 30 minutes until the crumb coat firms up.

Once the crumb coat is firm, apply a second layer of frosting. Use about 1 cup of frosting for the sides and 3/4 cup for the top. Smooth out the frosting with a spatula or offset spatula.

For an extra decorative touch, use the remaining frosting to pipe a shell border around the edges using a piping bag and Wilton tip. You can also pipe small decorative dots or lines to create beautiful designs.

To finish your vintage heart cake, garnish with maraschino cherries or fresh berries like raspberries for added color and flavor. Then, slice and enjoy!