Grease three 8” cake pans, line with parchment paper, then grease the parchment paper.

Whisk the flour, baking powder, baking soda, and salt together. Set aside.

Using a stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer on low speed, add the dry ingredients just until combined.

With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined.

Pour batter evenly into cake pans. Bake for around 20-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Allow cakes to cool completely in the pans set on a wire rack.

Make the frosting in a stand mixer fitted with a whisk or paddle attachment.

Beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet.

Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting.

Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting.

Top with the third cake layer. Spread the remaining frosting all over the top and sides.

Refrigerate for at least 30-45 minutes before slicing.