Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• In a separate bowl, whisk together eggs, milk, vegetable oil, lemon juice, and lemon zest.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
• While the cakes are cooling, prepare the lemon cream filling. In a medium bowl, beat the softened cream cheese until smooth.
• Add powdered sugar and beat until well combined. Gradually add heavy cream, lemon juice, and lemon zest, beating until light and fluffy.
• Once the cakes are completely cool, spread the lemon cream filling evenly over one cake layer. Top with the second cake layer.
• Chill the cake for at least 30 minutes before slicing and serving.