• Preheat oven to 350°F and prepare two 9-inch round baking pans.
• In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.
• In a separate bowl, mix together dry ingredients and set aside.
• With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but its not)
• Add one-third of the dry ingredients and ½ cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining ½ cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.
• Divide the batter evenly between the prepared pans.
• Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let the cakes cool before removing from the pans.

Strawberry Buttercream

• Combine butter and powder sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add in the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.