Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
In a large mixing bowl, use a hand mixer to cream the butter and sugar together.
Use a fork to combine the eggs, buttermilk, lemon juice, vanilla extract, and lemon extract together in a bowl or 2 cup liquid measuring cup. Set aside.
In another mixing bowl stir together flour, baking powder, and salt.
Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the buttermilk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in. Gently fold in lemon zest.
Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Lemon Cream Cheese Frosting
In a large mixing bowl use a hand mixer to beat together butter and cream cheese until creamy, about 2 minutes.
Mix in lemon juice, vanilla extract, and lemon extract until just combined,
Slowly mix in powdered sugar 1 cup at a time until desired consistency is achieved. Use to frost completely cooled cake.