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1
Preheat oven to 350u00b0. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
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2
Cream butter and sugar until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture.
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3
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly.
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4
For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely.
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5
For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended.
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6
Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely.
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7
Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
