Preheat the oven to 350 (F). Line two cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups cake flour, 3/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
Using a freestanding mixer with a paddle attachment (or use a handheld whisk), cream together 1 cup plus 2 tablespoons unsalted butter along with 1 1/2 cups sugar. Cream on medium-high speed for at least 5 minutes, or until the mixture is smooth and has significantly lightened in color. Once the sugar and butter has finished the creaming process, turn the mixer to its lowest speed, adding in 4 eggs one at a time, stirring 30 seconds after each addition.
Once all the eggs have been incorporated, scrape down the sides of the bowl and stir in 1 1/2 teaspoons vanilla extract along with 1 teaspoon lemon zest.
Add half the flour mixture from the earlier step, then, once the flour mixture has been fully incorporated, add half of 3/4 cup buttermilk. Repeat this process until both the flour mixture and the buttermilk has been incorporated into the batter. Be careful not to overmix! Simply stir the ingredients together until just incorporated.
Using a 2-tablespoon sized cookie scoop, drop six mounds of dough onto the prepared cookie sheets, spacing each mound 3 to 4 inches apart. Bake the cookies for 20 - 25 minutes or until the edges are lightly brown. When the cookies are ready, remove from the oven and let rest on the pan for 5 minutes before loosening with a spatula and turning out to cool on a wire rack.