I highly suggest using freshly squeezed and strained lemon juice as opposed tos tore bought for that citrusy flavour!
Soak your cakes in simple syrup before you stack them, so that it doesn't drip down the sides. Also, allow the simple syrup to soak in fully before moving forward with buttercream or decoration!
Halve your lemons, and place a small strainer over a measuring cup. Begin juicing the lemons with a citrus reamer (if you do not have a reamer, use a fork!) until you have one cup.
In a small saucepan, combine the sugar, water and freshly squeezed lemon juice and bring to a boil over medium heat, stirring until the sugar is completely dissolved.
Let cool completely, then fill your simple syrup bottle or cover and store in the fridge for up to one month.