I love the lemonliscious cake in the recipe section but it's a doctored box mix. Really yummy
Martha Stewart has a good Lemon and Cream Cheese Pound Cake recipe on her website. (Meyer Lemon and Cream Cheese Pound) Cake
This recipe is lovely and moist - you might need to do some conversions though sorry! 
LEMON YOGHURT CAKE
INGREDIENTS
2 cups sugar
Grated rind and juice 2 lemons
Pinch salt
1 cup oil
1 cup plain unsweetened yoghurt
2 whole eggs
2½ cups self-raising flour
In a food processor process the sugar, lemon rind and salt for 1 minute.
Add the oil, yoghurt, eggs and lemon juice. Process a further minute.
Sift the flour and spoon evenly around the food processor blade on top of the creamed mixture. Pulse to combine. Do not over-blend as your cake will be tough.
Transfer to a well-greased and lined 22-23cm round cake tin.
Bake at 180°C for 40-45 minutes or until a skewer comes out clean. Remove from the oven and stand 10 minutes before turning out onto a cake rack.
Cake
3 cups sifted all-purpose flour, plus more for dusting
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons finely grated lemon zest
Frosting
1/2 pound unsalted butter, softened
1 large egg yolk (optional)
1 pound confectioners' sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Pinch of salt
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
Directions
1.Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, and salt. In a cup, mix the milk with the vanilla.
2.In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl. Beat in the grated lemon zest.
3.Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
4.In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat in the lemon zest and juice.
5.Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve
HTH & GL
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