Step 1

Preheat the oven to 325°Fahrenheit. Grease 3 (8-inch) round cake pans and line them with parchment paper.

Step 2

Make the Cakes: In a large bowl, sift the flours, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate bowl, rub the sugar and lemon zest until well combined and fragrant. Whisk in the oil and butter until smooth, followed by the eggs, yolk, lemon juice, and vanilla (one at a time).

Step 4

Alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the flour. If using, gently blend in the food coloring until the desired color is reached.

Step 5

Divide the batter evenly between the prepared cake pans. Tap them gently on the counter to remove any air bubbles, then bake for 25-30 minutes or until a toothpick inserted into the center is removed cleanly.

Step 6

Cool the cakes in pans for 10 minutes, then invert them onto a wire rack to cool completely.

Step 7

Make the Frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until thick and smooth. Blend in 4-5 cups of powdered sugar on low, followed by the lemon juice, lemon zest, and salt.

Step 8

Add more powdered sugar, as needed, until the frosting is thick, smooth, and fluffy.

Step 9

Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of lemon cream cheese frosting over the top, then repeat with the next two layers.

Step 10

Cover the whole cake with a thin layer of frosting and refrigerate for 1-2 hours. When firm, cover the cake with the remaining frosting.

Step 11

Garnish with lemon zest, thin lemon slices, or candied lemon peel as desired. Chill until ready to serve. Slice and enjoy!