First things first, set your oven to 350°F so it has time to heat properly. Take a 9 inch round cake pan and grease it well, do not be shy with it. I always trace the base of the pan onto parchment paper and cut out a neat circle to fit the bottom. It saves you from any sticking mishaps later.

In a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Keep it nearby, we will need it shortly.

Now for the flavor. In your mixing bowl, combine the sugar and freshly grated lemon zest. Rub them together with your fingers until the sugar smells bright and citrusy. This little step wakes up the oils in the zest and makes all the difference. Add the butter and beat everything together until light, creamy, and almost pale in color, about 2 to 3 minutes.

Add the eggs one at a time, mixing well after each addition so the batter stays smooth and silky. Stir in the vanilla extract just until blended.

Now we alternate the dry ingredients and the buttermilk. Add one portion of the flour mixture and mix gently. Follow with half the buttermilk. Continue in this fashion, finishing with the last of the flour. Mix only until the batter comes together and looks smooth. Do not overwork it, a tender cake depends on a gentle hand.

Spread the batter evenly into your prepared pan and smooth the top. Bake for about 30 to 32 minutes. The cake should be lightly golden, and a toothpick inserted in the center should come out clean.

Let it rest in the pan for about 10 to 15 minutes before turning it out onto a cooling rack. Peel off the parchment, turn it right side up onto your serving plate, and allow it to cool while you prepare the topping.

In a small microwave safe bowl, warm the lemon juice and sugar until the sugar dissolves and the mixture begins to bubble, about 30 seconds to a minute. Stir it well and set aside.

Once the cake is on its plate, prick the top gently all over with a toothpick. Slowly spoon the warm syrup over the surface, giving it time to soak in. This keeps the cake moist and full of lemon flavor. Let it cool completely before adding the frosting.

In a large bowl, beat the cream cheese and butter together on high speed until very light and airy. This should take a few minutes. The more air you whip into it, the softer and fluffier your frosting will be.

Add the powdered sugar, lemon juice, a spoonful of lemon curd if you like a stronger citrus note, and a pinch of salt. Beat again until everything is smooth and creamy.

Spread a generous layer over the cooled cake. You can swirl it gently with the back of a spoon for a lovely finish.

If you wish, scatter a little fresh lemon zest or arrange thin slices of lemon around the edge before serving.

If you do not have buttermilk, you may use the same amount of sour cream or full fat Greek yogurt. Another simple trick is to stir a small amount of lemon juice into milk and let it sit for five minutes until slightly thickened.

Store the cake well wrapped in the refrigerator for up to four days. When serving leftovers, warm a slice gently in the microwave at half power for about 20 seconds. It brings back that just baked softness beautifully.