Meyer Lemon Cake

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My Baking Addiction
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2 1/2 cups granulated sugar, divided use

1/3 cup grated lemon zest (6 to 8 large Meyer lemons)

1/2 pound (2 sticks) unsalted butter, at room temperature

4 large eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup freshly squeezed Meyer lemon juice, divided use

3/4 cup buttermilk, at room temperature

1 1/2 teaspoons pure vanilla extract

8 ounces cream cheese, at room temperature

2 cups confectioners' sugar, sifted

2 tablespoons milk

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon pure vanilla extract

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