Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

Add the eggs one at a time, mixing well after each addition. Then add lemon juice, lemon zest, and vanilla extract, stirring to combine.

In a separate bowl, whisk together flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix gently until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, beat the cream cheese until smooth.

Gradually add in powdered sugar and mix until smooth. Then, add heavy cream and vanilla extract, whipping to a light, fluffy consistency.

Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.

Optional: Top with fresh berries or lemon zest as garnish.