Preheat your oven to 350 degrees F and prepare two 8-inch round cake pans by greasing them lightly.

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

In another bowl, whisk together the buttermilk and egg whites.

In a large mixing bowl, rub the granulated sugar with the lemon zest, then add the butter and beat until fluffy.

Gradually blend the dry flour mixture and the wet buttermilk mixture into the creamed sugar, alternating between the two.

Divide the batter evenly between your prepared pans.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool completely in their pans on a wire rack before removing them.

Beat the cream cheese and softened butter together.

Add in the powdered sugar, lemon juice, lemon zest, vanilla, and salt, mixing until smooth and creamy.

Once the cakes are cooled, frost the cake layers as desired, and decorate with extra lemon zest or decorative fruits.