1-Prepare the oven and pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.

2-Mix the dry ingredients: Whisk together flour, baking powder, baking soda, and salt until evenly combined.

3-Cream the butter and sugar: Beat butter and sugar for 3-4 minutes until light, fluffy, and paler in color.

4-Add the eggs: Add eggs one at a time, mixing well after each addition and scraping the bowl as needed.

5-Add the flavorings: Mix in vanilla extract and fresh lemon zest until fragrant.

6-Add the lemon juice: Pour in fresh lemon juice and mix briefly; the batter might look slightly curdled, which is normal.

7-Alternate dry ingredients and buttermilk: On low speed, add flour mixture in three additions alternating with buttermilk in two, beginning and ending with flour. Mix just until smooth; do not overmix.

8-Divide the batter: Divide batter evenly between prepared pans and smooth tops with a spatula.

9-Bake: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs, and tops are golden and spring back.

10-Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before glazing.

11-Glaze (optional): Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over completely cooled cake for a bright finish.