Preheat the oven to 325 degrees Fahrenheit.

Grease and flour two 8" round (2-inch deep) cake pans very well.

In a medium-sized bowl, add the oil, vanilla, buttermilk, lemon zest, lemon extract and 1-2 drops concentrated gel yellow food coloring and whisk well. Set aside.

In another medium-sized bowl, add the flour, salt, baking powder and baking soda and whisk well. Set aside.

In a large mixing bowl, add the butter and sugar, then mix on medium-high to high for about 4 minutes until light and fluffy.

Add the eggs one at a time, mixing on medium speed only for about 20 seconds after each egg is added.

Alternately add in the dry and liquid ingredients being careful only to mix until just combined after each addition.

Pour the batter into the prepared pans and bake in a preheated oven at 325 degrees F for about 40-45 minutes on the middle rack.

Remove the baked cake layers and let them cool on wire racks for about 15 minutes.

Carefully remove the cake layers from the pans and let them cool completely on the racks before adding the frosting.

In a large bowl, add the room temperature cream cheese and butter and mix with an electric mixer on medium-high speed until smooth.

Add the lemon extract, lemon zest, salt and mix again.

Add ½ the confectioner's sugar, mix well on medium-high speed, then add the second half and mix again on medium-high until smooth.

Check the consistency. If it's too thick, add in a teaspoon of lemon juice, mix again and check the consistency.

Add a drop or two of yellow gel food coloring if desired and mix again until light and fluffy.