Step 1

Preheat oven to 350 degrees F. Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.

Step 2

In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment or large mixing bowl with an electric hand mixer, cream room temperature unsalted butter, granulated sugar and vegetable oil for a few minutes until pale and creamy.

Step 4

Add in eggs, one at a time, mixing on low speed in between each addition until well combined.

Step 5

Add vanilla extract and lemon zest and continue to mix on low.

Step 6

Add ⅓ of the flour mixture to the butter mixture. Mix on low speed until the dry ingredients are combined with the butter mixture.

Step 7

Pour in half of the lemon juice and half of the milk. Mix on low speed until combined and smooth.

Step 8

Add another ⅓ of the flour mixture and mix on low until combined. Add the remaining lemon juice and milk and mix until smooth.

Step 9

Add the remaining flour mixture and mix on low speed until just combined. Scrape the sides and bottom of the bowl and mix an additional few seconds until the cake batter is smooth.

Step 10

Portion the cake batter evenly among the prepared cake pans. Use a kitchen scale to create even layers.

Step 11

Bake the cake layers in the oven for approximately 25-28 minutes until the tops of the cakes bounce back when gently touched.

Step 12

Remove the cake pans from the oven. Allow the cake layers to cool in the pans for 10-15 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool completely.

Step 13

In the bowl of a stand mixer fitted with a whisk attachment, combine unsalted butter and cream cheese. Whip for 2 to 3 minutes on medium speed until smooth.

Step 14

Add in the powdered sugar in two batches, mixing on low speed in between each addition until the powdered sugar is fully combined with the butter mixture.

Step 15

Add in the salt, lemon zest, and lemon lemon juice. Mix on low and scrape the sides of the bowl as needed.

Step 16

Whip the frosting for an additional 2 to 3 minutes on medium speed until smooth, light, and fluffy.

Step 17

Level the cake layers with a serrated knife.

Step 18

Place one lemon cake layer on a round cake board. Add desired amount of frosting to the top of the layer and spread evenly with an offset spatula. Repeat this process with the second cake layer.

Step 19

Add the final layer to the top of the cake. Be sure the bottom of the cake layer is facing up.

Step 20

With an offset spatula, add a crumb coat, a thin layer of frosting to the top and sides of the cake. Use a cake scraper to remove excess frosting and to smooth the sides. Chill the cake for 20 minutes.

Step 21

Add a generous layer of frosting to the chilled cake with an offset spatula. Use a cake scraper to remove excess frosting and smooth the sides of the cake. Chill for an additional 20 minutes.

Step 22

Use a piping bag fitted with a Wilton 1M piping tip to create swirls of lemon cream cheese frosting around the top edges of the cake. If desired, add lemon slices or candied lemon for decoration.