1
Preheat oven to 350°F and grease two 8-inch round cake pans, lining them with parchment paper for easy release.
2
In a medium bowl, whisk together flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
3
Using a stand mixer with a paddle attachment, cream room temperature butter for 30 seconds to 1 minute until softened.
4
Add sugar and lemon zest, beating on medium speed for about 5 minutes until light and fluffy, scraping down the bowl at least once.
5
Add eggs one at a time, allowing each to fully incorporate before adding the next, scraping down the bowl after each addition.
6
Combine fresh lemon juice, buttermilk, and vanilla extract in a separate bowl.
7
On low speed, alternate adding the flour mixture and lemon juice mixture in three additions—one-third flour, half the buttermilk mixture, another third flour, remaining buttermilk mixture, then final flour.
8
Stop the mixer and finish combining by hand with a spatula, folding gently until no flour streaks remain.
9
Divide batter evenly between the two pans and wrap damp cake strips around the edges to ensure even rising without doming.
10
Bake at 350°F for 35-40 minutes until the centers are set and a skewer inserted comes out clean or springs back when gently pressed.
11
Once cooled, prepare the frosting by beating softened cream cheese and butter together on medium speed for about 30 seconds until combined.
12
Add lemon zest and a pinch of salt, beating on medium for about 3 minutes until light and fluffy, which helps release the lemon oils.
13
Reserve about 3/4 cup of frosting for piping. On low speed, gradually add confectioners' sugar to the remaining frosting in batches, adding small amounts of lemon juice between additions to keep the mixture smooth and spreadable.
14
Add lemon juice to taste to achieve desired flavor and consistency, then beat on medium-low for about a minute until fluffy.
15
If desired, add a tiny drop of yellow or orange food coloring (or turmeric powder) to the main frosting to achieve a pale yellow shade, stirring until evenly colored.
16
Place the first cake layer on a serving plate and spread about a cup of frosting evenly on top.
17
Top with the second cake layer, remove the parchment paper, and frost the top and sides with the remaining frosting, smoothing it out or creating a rustic swoopy texture.
18
Pipe reserved white frosting rosettes on top using a large closed-star piping tip for decoration, optionally garnishing with lemon peel ribbons or edible flowers.
19
Store in the refrigerator for up to 4 days, or wrap well and freeze for up to 3 months. Allow to come to room temperature before serving.
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