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

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the dry flour mixture in three batches, alternating with buttermilk. Start and end with the flour mix.

Divide the batter evenly between the two prepared cake pans and 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 about 10 minutes before transferring to wire racks to cool completely.

In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add lemon zest and lemon juice; mix thoroughly.

In another bowl, whip 1 cup of heavy cream until stiff peaks form. Fold this into the lemon cream mixture.

In a clean bowl, whip 1 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form.

If desired, slice each cooled cake in half horizontally to create four layers. Spread lemon cream filling between each layer, then top with whipped cream frosting.

Garnish with lemon zest, powdered sugar, or white chocolate curls.

Chill in the refrigerator for at least one hour before serving.