Preheat your oven to 350°F (175°C).

In a bowl, mix together the cake flour, baking powder, salt, and baking soda.

In another large bowl, mix 1 cup of granulated sugar, melted butter, vegetable oil, buttermilk, lemon juice, lemon zest, vanilla, and egg yolks until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

In a clean bowl, whip the egg whites until they form soft peaks. Gradually add the remaining ½ cup of sugar and continue to beat until stiff peaks form.

Gently fold the egg whites into the cake batter until fully incorporated.

Divide the batter equally into prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.

In a bowl, beat the softened butter until creamy.

Gradually add 1 ½ cups of sugar and continue to beat.

Add lemon zest and a pinch of salt, mixing until well combined.

If necessary, adjust consistency with an additional little lemon juice or sugar.

Once your Lemon Layer Cake is cool and frosted, slice it into generous portions.

You can serve it with a dusting of powdered sugar or a few extra lemon slices for a lovely presentation.