Preheat oven to 350 degrees F. Line two 8-inch cake round pans with parchment paper. Lightly grease and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add sugar and whip until smooth. Add eggs and continue to mix on medium speed until incorporated. Incorporate sour cream and mix. Scrape down bowl as needed to ensure thorough mixing.
Add flour mixture in three additions, alternating with milk. Begin and finish with flour mixture. Add lemon juice and lemon zest and mix until well incorporated.
Divide batter evenly among the two prepared cake pans. Level batter using a mini offset spatula, or the back of spoon. Bake for 30-35 minutes until a toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5 minutes, then run a mini offset spatula around the cake and unmold. Let cake cool to room temperature on wire rack.