• Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans and line them with parchment paper rounds.
• Grease the parchment paper lightly and dust the pans with cake flour. Tap out any excess flour and set the pans aside.
• In a large mixing bowl, sift together the cake flour, baking powder, baking soda, salt, and poppy seeds. Whisk them for about 20 seconds, then set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cane sugar, and lemon zest until the mixture is pale and fluffy.
• Add the canola oil and mix it in, then blend in the eggs one at a time, mixing just until combined after each addition.
• Mix in the lemon extract and vanilla extract. In a liquid measuring cup, combine the buttermilk and lemon juice, and mix them together.
• Begin by adding 1/3 of the flour mixture to the butter and sugar mixture. Mix on low speed until just combined.
• Next, add in half of the buttermilk mixture and mix until just combined.
• Add another 1/3 of the flour mixture and mix until just combined.
• Mix in the remaining half of the buttermilk mixture, then add the last 1/3 of the flour mixture. Scrape the sides and bottom of the bowl with a spatula and gently fold until the batter is evenly mixed.
• Divide the batter evenly between two prepared cake pans and spread it into an even layer.
• Bake in a preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 30-34 minutes.
• Remove the cakes from the oven and let them cool in the pans for 5 minutes, then run a knife around the edges of the cakes to loosen them and invert them onto wire racks.
• While the cakes are still warm, use a pastry brush to brush them with simple syrup.
• About halfway through cooling, transfer the cakes to an airtight container to seal in moisture.
• Once completely cooled, frost the cakes with cream cheese frosting.

For the simple syrup:

• In a small saucepan over medium-low heat, whisk together lemon juice and cane sugar until the sugar has completely dissolved.

For the cream cheese frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, combine butter and cream cheese until smooth.
• Add vanilla extract and powdered sugar, then mix until the frosting is light and fluffy.
• If needed, freeze the frosting in 3-minute increments, stirring between each increment until it reaches your desired consistency.