Meyer Lemon Cake with Cream Cheese Icing

INGREDIENTS

2 1/2 cups

granulated sugar, divided use

1/3 cup

grated lemon zest (6 to 8 large Meyer lemons)

1/2 lb

unsalted butter, at room temperature

large eggs, at room temperature

3 cups

all-purpose flour

1/2 tsp

baking powder

1/2 tsp

baking soda

1 tsp

salt

3/4 cup

freshly squeezed Meyer lemon juice, divided use

3/4 cup

buttermilk, at room temperature

1 1/2 tsp

pure vanilla extract

8 oz

cream cheese, at room temperature

2 cups

confectioners’ sugar, sifted

2 tbsp

milk

1 tbsp

freshly squeezed lemon juice

1/2 tsp

pure vanilla extract