Preparing the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure your cake doesn’t stick.

2. Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set this mixture aside.

3. Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. This process is crucial for incorporating air into the batter, resulting in a lighter cake.

4. Add Eggs: Add the eggs and egg whites one at a time, mixing well after each addition. This step ensures the batter is smooth and well combined.

5. Incorporate Liquid Ingredients: Mix in the fresh lemon juice, buttermilk, lemon zest, and vanilla extract. The buttermilk adds a slight tang and makes the cake tender.

6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure a tender crumb.

7. Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Frosting:

1. Cream the Base: In a large mixing bowl, beat the cream cheese and butter together until creamy and smooth.

2. Add the Sweetness and Flavor: Gradually add the powdered sugar, fresh lemon juice, and lemon zest. Beat until the frosting is smooth and well combined.

3. Frost the Cake: Once the cakes are completely cool, generously frost them with the lemon cream cheese frosting. This step not only adds flavor but also keeps the cake moist.