To Make the Buttermilk Lemon Poppy Cake:

1. Preheat oven to 350°F.

2. Prepare 3 six inch cake pans by spraying with side and bottom walls with non-stick oil, lining the bottoms with parchment paper, then spraying the top of the parchment paper with oil again.

3. Zest and juice a large lemon to yield about 1 tablespoon of lemon zest and 3 teaspoons lemon juice. To a small bowl, add the lemon zest, lemon juice, vanilla, and lemon extract. Set aside.

4. Sift together the flour, baking powder, baking soda, and salt together in a separate bowl and set aside.

5. Using an electric mixer with a whisk attachment, beat the butter and sugar together on high speed until mixture become light & airy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

6. To this mixture, add one egg at a time as well as vegetable oil until fully incorporated.

7. Stop the mixer, add the rest of the ingredients all at once (this includes dry ingredients, buttermilk, lemon zest, and lemon juice and extract mix). Starting combining ingredients first at low speed (about 30 seconds) and then at medium to high speed (2 mins total) or until everything is thoroughly mixed. Do not mix for more than 2 mins at medium to high speed.

8. Add poppy seeds and, using a rubber spatula, fold in the seeds into the batter until evenly distributed.

9. Transfer batter equally into the three prepared pans.

10. Bake for 40-45 minutes or until the center come out clean after inserting a wooden toothpick

11. Remove cake from pans about 10 minutes after coming out of the open. Let cakes cool on cooling rack for at least 1-2 hours or until they come to room temperature.

To Make the Lemon Buttercream Frosting:

1. Add softened butter to electric mixer. Make sure butter is completely soften to room temperature. If butter is still cold, microwave in 30 second intervals until butter reaches room temperature or is soft to touch.

2. Whisk softened butter for about 5 minutes on high speed or until butter becomes extremely light and pale in color.

3. On low speed, add in powdered sugar to the butter, 1/2 cup at a time up to 3 cups.

4. Add in salt, vanilla extract, lemon zest, and 3 teaspoons of lemon juice. Whisk for about 1 more minute.

5. Taste test for desired sweetness and tartness. Also, test for consistency if necessary . Add more cups of powdered sugar and/or lemon juice as needed.

To Assemble:

1. Add a small dollop of buttercream to the bottom of your cake plate or board and add the first cake layer to the center. (This helps secure the cake onto your plate or board).

2. Evenly spread about 1/4 cup of frosting on top and then add the second layer. Repeat with the second and third layers.

3. Spread a thin layer frosting on the top of the third layer and all around the sides of the assembled cake. Chill for 15-30 minutes or until the buttercream is firm to lock in the crumbs onto the frosting.

4. Spread an even layer of the remaining buttercream on all sides of the cake and decorate as desired.

5. Enjoy!