Preheat your 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, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice and milk. Begin and end with the dry ingredients.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Make the Lemon Cream Filling:
In a large bowl, beat the heavy whipping cream until soft peaks form.
In a separate bowl, mix the mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
Gently fold the whipped cream into the mascarpone mixture until well combined. Chill until ready to use.
Assemble the Cake:
Place one cake layer on a serving plate. Spread an even layer of the lemon cream filling on top.
Add the second cake layer and press gently to secure. Use any remaining filling to lightly frost the top and sides of the cake, if desired.
Add the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cake, letting it drip down the sides.
Serve and Enjoy:
Garnish with lemon slices, fresh berries, or a sprinkle of powdered sugar for a decorative touch.
Slice and serve chilled or at room temperature for a refreshing, zesty treat.
