* Ingredients :
°2¼ cups. Cake flour.
°A tablespoon of baking powder.
°1/2 teaspoon kosher salt.
°1 ¼ cups. Low-fat buttermilk.
°4 large egg whites.
°1½ Cups. Granulated sugar.
°2 tablespoons grated lemon zest.
°A stick. Of soft butter 
°1/2 tsp lemon extract.
°A box of cream cheese, softened.
°A stick. Of softened unsalted butter.
°2¾ Cups.Sifted powdered sugar.
°2 tsp  squeezed lemon juice.
°1 tsp grated lemon zest.
°1 teaspoon of pure vanilla extract.
°A pinch. Of kosher salt.


Step 1:
The oven should be preheated to 350 degrees Fahrenheit, with a rack in the middle of the oven, and I greased and floured two 8-inch round cake pans, and lined them with parchment paper, I also greased the parchment paper with unsalted butter and set aside.  
2nd step:
After that, I sifted everything together; cake flour, baking powder and salt in a medium mixing bowl.
Step 3:
In a medium sized mixing bowl or large measuring cup, I whisked together the buttermilk and egg whites until well blended.
Step 4:
In the bowl of a stand mixer or large mixing bowl, I combined the granulated sugar with lemon zest and rubbed them in with my hands until the sugar was sticky and cool.  
Step 5:
At this point I added the butter and continued beating on medium speed for 3 minutes, until the mixture was light and airy.
Step 6:
Next, I whisked together the lemon extract, and using a mixer on medium speed, I added one-third of the flour mixture, followed by one-half of the egg/buttermilk combination, and beat until well incorporated.  
Step 7:
Still on speed, I add next third of dry ingredients, follow by the rest eggs/buttermilk.
Step 8:
And I continue to beat until smooth, blend to batter was smooth, & I add other dry ingredients also blended again to well mixed.
Step 9:
Then I added two more minutes on medium speed, beating constantly, to make sure the batter was well incorporated and enough air had been pounded into it.
Step 10:
And I used a rubber spatula or an offset spatula to smooth the tops of the cakes once they were evenly divided.
Step 11:
The next step was to bake for 30-35 minutes until the cakes rose completely, spring back gently when pressed, and a small knife inserted in the middle comes out clean.  
Step 12:
I place cake pans  also let them cool for 5 min before remove them from pans to cool totally.
Step 13:
The icing; To make cream cheese and butter smooth, use a stand mixer fitted with a paddle attachment and beat on medium speed for about 3 minutes, or until no lumps remain.  
Step 14:
Reduce the mixer speed to low and gradually add the powdered sugar, 1 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract and 1 tsp salt until until everything is well mixed.  
Step 15:
Then you can frost your cake by spreading the frosting on all sides and use whatever decoration you prefer for this lemon cake.

Enjoy !