1. Preheat oven to 350°.
2. To organize cake, coat 2 (8-inch) round cake pans with cooking spray line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with two tablespoons flour, and hang aside.
3. Gently spoon 2 cups flour into dry calculating cups, and level having a knife. Combine 2 cups flour, baking powder, sodium bicarbonate, and salt, stirring having a whisk.
4. Place granulated sugar and 1/2 cup butter inside a large bowl beat having a mixer at medium speed until well blended (about a few minutes). Add eggs, individually, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending using the flour mixture. Beat by 50 percent tablespoons lemon rind and a pair of tablespoons fresh lemon juice.
5. Pour batter into prepared pans dramatically tap pans once on counter to get rid of air bubbles. Bake at 350° for 32 minutes or until a wood pick placed in center arrives clean. Awesome in pans ten minutes on the wire rack remove from pans. Awesome completely on wire rack remove wax paper from cake layers.
6. To organize icing, combine powdered sugar and also the remaining ingredients (except lemon rind strips) inside a large bowl stir having a whisk until smooth. Place 1 cake layer on the plate spread 1 / 2 of icing on the top of cake. Top with remaining cake layer. Spread remaining 1 / 2 of icing over surface of cake. Garnish with lemon rind strips, if preferred. Store cake loosely covered within the refrigerator.