Preheat oven to 325 degrees. Line three 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
In the bowl of a stand mixer, beat butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy, 2-3 minutes. Scrape the sides of the bowl and mix again briefly.
In a liquid measuring cup, stir milk, vanilla extract, lemon extract, and lemon zest together. Set aside.
In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
Divide evenly between three baking pans and smooth the top.
Bake 30-40 minutes in the lower 2/3rds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.