Preheat oven to 350°F. Grease and flour two 9-inch cake pans and line with parchment paper.

In a bowl, whisk together flour, sugar, and baking powder.

In another bowl, beat butter until creamy. Add eggs one at a time, then mix in lemon zest and lemon juice.

Alternate adding flour mixture and buttermilk into the creamed mixture, starting and ending with flour.

Divide batter evenly between prepared pans and bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.

Prepare lemon curd and creamy frosting. Spread frosting between layers, over the top, and sides of the cake.