Do you have Nonna's Cake from FA? It actually may do you more justice than the FW Yellow Cake while also accenting the lemon.
Another thing you can try, if you have it, is replace the VC from CAP with FA Custard.
Both of these subs have a lemon touch to them. So if you already have the flavors I would recommend making a small batch subbing one with the Nonna's and one with the Custard. Then after you may decide to sub them both - even if that means dropping the lemon. Of course I'm not recommending you go out and buy these flavors just to try them in a single recipe, just if you have them already.
I had made a Strawberry-Lemonade cake, which I'm not sure is all that relevant here, but then did a remake where I dropped the Lemonade substantially. That whole "less is more" thing played out to give me a far better recipe. What may be relevant though is when it comes to lemon cakes, at least the ones I've had, the lemon is always rather soft. I think there's a natural tendency to overdo it when really, the lemon is very noticeable in smaller quantities. And it's lemon cake, not lemon with cake