Preheat the oven to 350°F. Grease and line the bottoms (not the sides) of two 8-inch cake pans with parchment paper and set aside.
Sift together the cake flour, baking powder, and salt. Set aside.
In the bowl of stand mixer fitted with the paddle attachment (or a bowl with a hand mixer), add the sugar and lemon zest. Massage the lemon zest into the sugar with your fingertips until the zest releases its oils and becomes very fragrant. Add the oil and mix together on medium speed for 1 minute. Add the vanilla and egg yolks, waiting until each is incorporated before adding in the next. Continue to mix for a few minutes until the batter is pale in color. Stop the mixer and scrape down the bowl.
Add half of the flour mixture then mix on low until just combined. Stream in the buttermilk and lemon juice. Mix until the liquids are absorbed. And in the remaining flour and mix until smooth. Set the batter aside.
In a second mixing bowl (or clean and dry the first bowl), add the egg whites. With the whisk attachment, beat the eggs on medium-low speed until they begin to foam. Add in the cream of tartar and slowly increase the speed to medium-high. Continue to whisk until the whites hold medium peaks.
Stop the mixer and fold the whipped egg whites into the cake batter. Evenly divide the batter between the two pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Place the baked cakes on a wire rack and carefully run a thin knife around the top edge of each cake to gently release it from the sides of the pan. Allow to cool before removing the cakes from their pans. Once completely cool, use a serrated knife to trim off the tops of the cakes.