If you have a lemon lover in your life, this is the cake to make for them!
Preheat oven to 350 degrees F. Prepare two 8-inch round pans. (Spray with baking spray, grease with butter and flour, or use GOOP)
In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes.
With the mixer now on low, beat in the eggs one at a time, then add in the vanilla, lemon extract, and lemon juice.
(With mixer still on low) Add in the flour mixture alternately with the milk, mixing just until incorporated. (about 30 seconds)
Bake in the preheated oven for 24-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes then invert onto wire racks to cool completely.
In the bowl of stand mixer (or using a hand-held mixer) beat butter and sugar at medium speed until blended. (about 2 minutes)
Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Remove from heat and allow saucepan to cool for about five minutes.
Store in an airtight container in refrigerator up to 2 weeks.