• Preheat your oven to 350°F (177°C). Grease and line three 8-inch round cake pans with parchment paper; this ensures effortless removal once baked.

Prepare the Cake Batter:

• In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt; set aside. In another large mixing bowl, using a stand mixer fitted with a paddle attachment or a hand-held mixer, cream the butter and granulated sugar together on high speed until light and fluffy, about 3 minutes. Scrape down the bowl with a spatula to incorporate any ingredients sticking to the sides. Add the eggs, one at a time, and the vanilla extract, beating on high speed until combined and smooth, about 2 minutes.
• With the mixer on low speed, alternate adding the dry flour mixture with the milk, beginning and ending with the dry ingredients. Add in the lemon zest and fresh lemon juice, mixing until just combined. Scrape the bottom of the bowl to ensure there are no hidden lumps. The batter should be smooth but slightly thick.
• Divide the batter evenly among the prepared cake pans, smoothing the tops. Bake for 21-26 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely in their pans on a wire rack before removing. The layers will be thin, about 1 to 1.5 inches in height, but tender and fluffy.

Make the Frosting:

• In a separate large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add the softened cream cheese and continue beating until fully smooth. Gradually add the confectioners’ sugar, mixing on low speed to prevent a sugar cloud. Add the lemon juice and vanilla extract, then increase the speed to high, beating for 3 minutes until the frosting is light and fluffy. Adjust the consistency as needed: more confectioners' sugar for thicker frosting, more lemon juice if it’s too thick, and a pinch of salt to balance the sweetness.

Assemble the Cake:

• Trim the tops of each cooled cake layer with a serrated knife to create a flat surface. Place the first cake layer on your serving plate or cake stand. Spread approximately 1 cup of frosting over the top. Stack the second layer on top and spread another cup of frosting evenly. Add the final cake layer and cover the top and sides with the remaining frosting, smoothing it out with a spatula. Decorate with whipped cream if desired.
• Chill the assembled cake in the refrigerator for 30-45 minutes before slicing to ensure clean, stable cuts.
• Store any leftover cake tightly covered in the refrigerator for up to 5 days, maintaining its freshness and flavor.