Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.

Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

In a bowl, beat heavy cream until soft peaks form.

Gradually add powdered sugar, lemon juice, and lemon zest. Beat until stiff peaks form.

Once cake is cooled, level the top. Slice cake in half horizontally.

Spread lemon cream filling over the bottom layer of the cake. Top with the second cake layer.

Frost the top and sides of the cake with remaining lemon cream filling.