Preheat the oven to 350 degrees.

In a large bowl, combine all the wet ingredients.

In the bowl of a mixer, blend all the dry ingredients.

With the mixer on low speed, gradually pour in the wet ingredients. Once incorporated, switch to medium speed and mix for 1 minute.

Prepare two 9-inch cake pans by greasing and lining them with parchment paper.

Divide the batter evenly between the two pans.

Bake for 25-30 minutes or until the cake tops turn golden and a toothpick inserted in the center comes out clean.

Allow the cakes to cool for 10 minutes, then gently remove them from the pans, discard the parchment paper, and wrap the cakes in plastic wrap.

Refrigerate the wrapped cakes for at least 4 hours or overnight.

In a mixing bowl, beat the cream cheese using the paddle attachment until smooth for about 2-3 minutes on medium speed.

Add the room-temperature butter and continue to mix for an additional 2-3 minutes.

Incorporate the lemon juice and vanilla extract, mixing until well combined.

Gradually add the powdered sugar, ½ cup at a time, and continue mixing until the frosting is smooth and fluffy. This should take about 2 minutes.

Taste the frosting and adjust the lemon flavor to your liking.

Unwrap the chilled cakes from the plastic wrap.

Place the first cake layer upside down on your cake stand.

Spread about one-third of the cream cheese frosting onto the center of the cake layer and spread it evenly.

Gently place the second cake layer on top of the frosting, also upside down.

Frost the top and sides of the cake with the remaining cream cheese frosting.