Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a mixing bowl, add 150g of butter, softened at room temperature.

Whisk it in with white sugar until fully incorporated. Add eggs one at a time and whisk until a smooth mixture forms.

In a medium-sized bowl, combine milk and lemon juice. Set aside.

In a large mixing bowl, sift together cake flour, baking powder, and salt.

Whisk in lemon zest into the egg, butter, and sugar mixture.

Now, start adding the dry ingredients and the milk-lemon juice mixture in small portions, whisking until a smooth batter forms.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

In a mixing bowl, whisk in buttercream ingredients until a smooth mixture forms. Be sure to add icing sugar in small portions.

Fill in the buttercream in a piping bag and pipe in a circular motion over one cake.

Place the second sponge cake on top and press gently.

Now, cover the whole cake with the buttercream however you want.

Top it with decorations of your choice. I'm using silver pearls and lemon zest.

Combine all the lemon syrup ingredients and let them simmer over medium heat for 1 minute.