• Make the garnish first. Before juicing the lemons, cut the skin of the lemons to shreds. I use this tool. Put lemon peels into the sugar to dry from 1 to 4 hours.You may have to work some of the sugar off of the peel before garnishing.
• Grease and flour your cake pans. You can use three 6 inch pan for a triple layer cake or two 8 inch pans for a double cake. You can increase the recipe by 50% to make a triple 9 inch layer cake.

Cake

• Mix lemon zest into the sugar with your hands.
• Beat olive oil and sugar until smooth.
• Add in eggs one at a time for 20 seconds each. Beat for four minutes.
• Whisk together flour, salt, baking powder, baking soda. Set aside.
• Mix together buttermilk, lemon juice.
• Add dry and wet ingredients to egg mixture, taking turns until all is incorporated.
• Bake at 350 for 20-25 minutes or until toothpick comes out clean.
• Cool for ten minutes before removing.
• Cool completely before topping with cream.

Lemon Cream Frosting

• Beat cream cheese until very soft. Add confectioner's sugar.
• Add in lemon juice and cream and whip to soft peaks.

Assemble

• Refrigerate cake for 30 minutes.
• Place one cake on cake dish. Spread top of cake with 1/2 cup of the cream. Place another cake layer on top. Spread with another 1/2 cup cream. Top with remaining cake layer. Spread with another i/2 cup cream. Spread 1/2 cup frosting on the sides of cake to make a light crumb coating. Spread any remaining frosting atop of cake.
• Top with sugared lemon peel.