• Preheat oven to 350°F. Grease and lightly flour 4 (9x2 inch) round cake pans.
• Allow the butter and eggs to sit at room temperature for 30 minutes.

For the Cake

• In a large mixing bowl, whisk flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, beat butter on high for 1 minute. Add sugar, lemon peel, lemon juice. Beat until well combined. Add eggs one at a time, beating well. Add flour mixture, alternating with buttermilk, Mix on low speed after each addition until well combined.
• Pour into prepared cake pans.
• Bake at 350° for 35-40 minutes or until tooth pick inserted comes out clean. Cool on wire rack and remove from pans after 10 minutes. Cool cakes completely before frosting.

For the Frosting

• In a medium mixing bowl, mix cream cheese, butter and lemon juice until light and fluffy. Gradually add powdered sugar, one cup at a time, until desired consistency is obtained. Stir in lemon peel.