1-Preheat oven and prepare pans: Preheat oven to 325°F. Grease and flour two 9-inch round pans (or three 8-inch) and line bottoms with parchment paper.

2-Cream wet ingredients: In a large bowl, cream together oil, eggs, buttermilk (or whole milk), lemon juice, and lemon zest for about 2 minutes until well combined.

3-Whisk dry ingredients: In a separate bowl, whisk together sugar, flour, baking powder, baking soda, and salt.

4-Combine dry and wet: Gradually add dry ingredients to the wet mixture, stirring just until incorporated; do not overmix.

5-Divide batter: Divide the batter evenly among the prepared pans.

6-Bake cake layers: Bake at 325°F: 8-inch pans for 20–26 minutes, 9-inch pans for 30–36 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7-Cool cakes: Let cakes cool in the pans for 10–15 minutes, then turn them out onto a wire rack to cool completely.

8-Prepare lemon cream cheese frosting: Beat butter and cream cheese together for 4–5 minutes until light and fluffy. Add powdered sugar, lemon juice, vanilla extract, and lemon zest; beat until smooth and creamy. Chill frosting for about 20 minutes before assembling.

9-Assemble cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting (optionally first add a thin layer of lemon curd). Top with second layer and frost entire cake. Chill frosted cake for 20–30 minutes to set.

10-Garnish and serve: Garnish with fresh lemon zest and blackberries, or use any of these options: fresh lemon slices, dried lemon slices, edible flowers, sprinkles, white chocolate shavings.