Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.
Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Bake
Divide batter evenly between prepared pans.
Bake 25–30 minutes, or until a toothpick inserted comes out clean.
Cool in pans 10 minutes, then turn out onto wire racks.
Make Lemon Syrup
Combine lemon juice and sugar in a small saucepan or microwave until sugar dissolves.
Brush over warm cakes for extra moisture.
Prepare Frosting
Beat cream cheese and butter until creamy.
Gradually add powdered sugar until smooth.
Mix in lemon juice and optional zest until desired consistency.
Assemble
Place one cake layer on serving plate, spread frosting on top.
Add second layer and frost the top and sides.
Optional: Garnish with lemon slices or zest.
💡 Tips
Use fresh lemons for the best flavor.
Brushing the lemon syrup while cakes are warm ensures maximum moistness.
Chill for 30 minutes before slicing for cleaner cuts.
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