1. Prepare the Oven and Pans:

For the cake: Preheat the oven to 350°F (175°C).

Spray two 8-inch round cake pans with baking spray with flour. (Alternatively, butter and flour the pans).

Line the bottoms of the pans with parchment paper rounds.  

Spray the parchment paper with baking spray as well (or butter it).

2. Combine Dry Ingredients (Cake): Whisk together the all-purpose flour, baking powder, baking soda, and kosher salt in a medium bowl.

3. Combine Wet Ingredients (Cake):

Whisk together the melted and cooled butter, olive oil, and granulated sugar in a large bowl until combined.

Add the eggs and whisk for 1 to 2 minutes, until the mixture is lightened in color.

Add the vanilla extract, buttermilk, lemon zest, and fresh lemon juice. Whisk to combine.

4. Combine Wet and Dry Ingredients:

Add the flour mixture to the wet ingredients.

Whisk to combine, being careful not to overmix. A few lumps are okay.

5. Bake the Cake Layers:

Divide the batter evenly between the prepared cake pans.

Tap the pans a few times each on a kitchen towel on your countertop to level the surface and remove any large air bubbles.

Bake for 28 to 32 minutes, or until a toothpick inserted into the center of each cake layer comes out with only a few moist crumbs attached.

6. Cool the Cake Layers:

Transfer the cake pans to a cooling rack.

Let the cakes cool in the pans for 10 minutes.

Then, carefully run a thin knife or offset spatula around the edges of the pans to loosen the cakes.

Invert the cakes onto the cooling rack and remove the parchment paper.

Let the cakes cool completely, about 1 ½ hours.

7. Make the Lemon Buttercream:

While the cakes are cooling, make the frosting.

Add the softened butter, softened cream cheese, and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment (or use a hand mixer).

Beat on medium speed until creamy, about 2 minutes.

Gradually add the powdered sugar. Beat on low speed until combined.

Increase the speed to medium and beat until smooth, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Add the fresh lemon juice and yellow food coloring, if using.

Beat until the frosting is light and smooth, about 2 more minutes.

8. Assemble the Cake:

Trim the cake layers to make the tops flat and even, as needed. You can use a long serrated knife or a cake leveler.

Place one cake layer on a cake plate or serving stand.

Spread 1 cup of the lemon buttercream evenly over the top of the first cake layer.

Top with the second cake layer.

Spread the remaining buttercream all over the top and sides of the cake, creating a smooth and even finish.

9. Decorate and Serve:

Garnish the cake with white chocolate curls, lemon slices, and/or edible flowers, if desired.

Slice and serve. Enjoy your beautiful and delicious Lemon Cake!