In the mixing bowl of a stand mixer, combine sugar, butter and 2 Tbsp lemon zest.
Mix until light and fluffy
In a bowl combine buttermilk, sour cream, eggs, lemon juice and extracts
In another bowl combine flour, baking soda and salt.
Beginning and ending with 1/3 of flour mixture, alternate adding wet and dry ingredients to butter/sugar mixture.
Mix just until combined, don't over mix.
Pour mixture into prepared pan. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool cake completely.
Lemon Glaze
Combine sugar, lemon juice and lemon zest.
Frost cooled cake.
Garnish with lemon slices or strawberries.
Video
Notes
This cake does not need to be refrigerated and can be stored covered at room temperature. I think the lemon flavor is even better with this cake the second day. Refrigerating cake can actually dry it out when you are baking from scratch.