FOR THE CAKE: – 3 cups + 2 tablespoons (375g) all-purpose flour – 1 teaspoon lemon zest – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 cup (226g) unsalted butter, softened – 2 cups (400g) granulated sugar – 4 large egg – 1 cup milk – 1/3 cup lemon juice FOR THE GLAZE: – 4 ounces (113g) cream cheese, at room temperature – 1 cup (110g) confectioners’ sugar, sifted – 1 teaspoon lemon juice – 2 to 3 tablespoons milk – lemon curls and coarse zest, for garnish