Preheat to 350 °F (180 °C).

Lightly grease two 8-inch round cake pans, line the bottoms with parchment paper, and dust with flour.

Tip: Parchment guarantees clean release and smooth cake layers.

In a medium bowl, whisk together flour, baking powder, and salt.

Set aside for even distribution during mixing.

In a large bowl, beat softened butter for 1 minute.

Slowly add granulated sugar, beating 3–4 minutes until light and fluffy.

Add eggs one at a time, mixing well and scraping the bowl after each.

Stir in lemon zest and vanilla extract until fully incorporated.

On low speed, add ⅓ of the dry mix, followed by ½ the milk. Repeat, ending with dry.

Pour in fresh lemon juice and mix just until combined.

Divide batter evenly between pans and gently tap to remove air bubbles.

Bake for 23–27 minutes, or until a toothpick comes out with a few moist crumbs.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Beat softened butter until smooth.

Gradually add powdered sugar, mixing on low.

Mix in lemon juice and lemon zest.

Beat on medium-high for 2 minutes until light and spreadable.

Trim the tops of each layer if domed.

Spread frosting over the first layer, place the second layer upside-down, and apply a thin crumb coat.

Chill for 10 minutes to set.

Frost the entire cake with remaining lemon buttercream.

Garnish with candied lemon slices, extra zest, or berries if desired.

Let the cake sit for 15 minutes to enhance flavor and texture.

Slice and enjoy your moist, citrusy two-layer lemon cake!