Created by NightBaker on August 6, 2012
Step 1: Preheat oven to 350 degrees. Butter and flour two 8 inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
Step 2: In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
Step 3: In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Step 4: Divide batter between pans; smooth tops.
Step 5: Bake until cakes pull away from sides of pans (32 to 35 minutes). Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
Step 6: Cool cakes completely. Frost with lemon or vanilla frosting.