- Preheat the oven to 350 degrees. Prepare three 8-inch round baking pans with non-stick spray. Set aside.In a large bowl sift the flour and salt. Add the 1 teaspoon baking soda to the 1 cup buttermilk (use a 2 cup measure) and mix well to develop. Set aside.
- In the bowl of an electric mixer beat together the vegetable oil, sugar, vanilla , lemon juice and yellow food coloring. Beat well at high speed with whisk attachment until light and fluffy . Add eggs 1 at a time until well combined.At this point I use a spatula to fold in the lemon zest. Add the dry ingredients and buttermilk/soda mixture alternately. Begin and end with dry ingredients.
- Divide the batter evenly between the 3 prepared cake pans. I use a 1/2 cup measure to try to make them equal. Bake in a preheated 350 degree oven for 25-30 minutes or until tested by lightly touching the center and it bounces back.Remove from the oven to cool for 10 minutes on cooling racks. Then invert on racks to cool completely before frosting.
In a the mixing bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter and lemon juice together until smooth. Add the powdered sugar and mix on low speed. Beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Frost the cake with a generous amount in between layers and all over. If desired pipe a border using a large star tip 4B.Store in the refrigerator until ready to serve. Allow 30 minutes at room temperature before slicing.