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Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan or two 8-inch round pans.
Whisk the flour, baking powder, baking soda, and salt in a bowl.
In another bowl, beat the softened butter and sugar until very light, pale, and fluffy.
Add the eggs one at a time, mixing gently after each addition.
Stir in the vanilla, lemon zest, and lemon juice.
Mix the sour cream, oil, and buttermilk together until smooth.
Add the dry ingredients and the buttermilk mixture alternately into the butter mixture, folding gently to create a thick, silky batter.
Spread the batter evenly into the prepared pan.
Bake until the top is golden and a toothpick inserted in the center comes out clean, about 28–35 minutes depending on pan size.
Allow the cake to cool completely before frosting.
Beat the cream cheese and butter together until creamy and smooth.
Add the powdered sugar gradually until fluffy.
Add lemon juice, vanilla extract, and salt, mixing until silky and spreadable.
Spread a thick layer of cheesecake frosting over the cooled cake.
Add lemon zest curls, white chocolate shavings, or fresh berries on top if desired.