Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, cream of tartar, and soda; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.
Spread Lemon Butter Cream Frosting between layers and on top and sides of cake. Garnish top of cake with lemon rind bows, if desired.