Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.

Add the eggs one at a time, beating well after each addition. Incorporate the fresh lemon juice and lemon zest.

In another bowl, sift together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk, and mix until just combined.

Divide the batter equally between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

In a mixing bowl, whip the heavy whipping cream and gradually add the powdered sugar until soft peaks form.

Spread a generous amount of lemon cream over the top of one cooled cake layer, place the second layer on top, and frost the top and sides with the remaining lemon cream.

Garnish with additional lemon zest.