Preheat oven to 325 degrees. Grease two 8 inch round pans and dust the pan with flour and tap out any extra into the garbage. Set aside.
In a medium bowl, add in the flour, baking powder, baking soda, and salt. Whisk to combine.
In a large mixing bowl, add in olive oil, vegetable oil, granulated sugar, eggs, lemon juice, lemon zest, buttermilk, vanilla extract, and lemon extract. Whisk until thoroughly incorporated.
Add the dry ingredients into the bowl with the wet. Using a hand mixer, beat just until the flour is worked in. The batter will be runny.
Divide the batter into the two prepared cake pans. Place into the oven and bake for 35 - 40 minutes until done. Insert a toothpick and if it comes out clean or with moist crumbs it's ready. Bake for a bit longer if you there's batter on the toothpick.
Let cool for 10 minutes and turn out onto a cooling rack to cool completely.
In a medium mixing bowl, add in the butter and cream cheese. Beat with a hand mixer until until creamy. Work out all of the lumps before moving to the next step.
Add in the lemon zest, lemon juice, lemon extract, and powdered sugar. Beat on low until most of the powdered sugar is incorporated. Turn the mixer to medium/high and beat until light and fluffy.
Frost the cooled cakes. Add an even layer of frosting between the two cakes. Cover the outside of the cake with the frosting. Smooth out the frosting using a small offset spatula. Using the tip of the offset spatula, move your hand back and forth across the top of the cake to get the design I created.
Add the remaining frosting in a piping bag fitted with the 1M tip and pipe small swirls on the top of the cake.
Place the cake in the fridge to chill for about an hour.
In a microwave-safe bowl, add in the white chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat the 30 second intervals and stirring until the white chocolate chips are melted and the ganache is combined and smooth.
Add the yellow gel paste food color into the ganache and stir.
Let the ganache cool for 5 - 10 minutes until it's cool enough to handle.
Add the ganache into a sandwich bag or disposable piping bag. Cut a small hole in the corner of the sandwich bag or in the tip of the piping bag.
Pipe the ganache along the outer edge of the cake and around the swirls of frosting.