For the cake:

1. Preheat the oven to 350ºF /180ºC.
2. Butter or spray three 8-inch cake pans with removable bottoms (or 2 if making 9-inch layers). Line the bottom with a round piece of parchment paper if you want. Or dust the whole pan with flour, shaking off excess.
3. In a large bowl, beat butter at medium speed while gradually adding sugar until creamy, 2-3 minutes.
4. Add zest and eggs, one at a time, beating well each time to combine.
5. Sift the dry ingredients: flour, baking powder, and salt (I do it directly over the butter mix, but you can sift them in a separate bowl) and add it in 3 parts to the butter mixture, alternating with the milk, lemon juice, and vanilla in 2 parts. This means you'll start and end with the flour. 
6. Mix well at low speed, but don’t overbeat at this point of the cake will be tough.
7. Pour mixture into prepared pans, and bake for 25-30 minutes or until a cake tester or toothpick comes out clean. 
8. Let cool for 20 minutes on a wire rack and carefully unmold.
9. Peel the paper (if using) and let it cool completely before frosting. It is best to wrap and refrigerate it for 1 day before frosting.

For the filling:

1. Beat cold cream with cream cheese and sugar until medium-firm peaks form. 
2. Finish with a hand whisk until you have a firm consistency. I always recommend this to avoid overbeating, which may curdle the cream. By hand, it's easier to control the beating. 

For the frosting:

1. Beat cream cheese with butter until smooth and creamy.
2. Add sugar until you have a thick consistency. 
3. Add lemon zest and mix well.
4. Adjust powdered sugar if you want a thicker frosting.
5. Keep covered and refrigerated.

To assemble:

1. Invert the cooled cake layers so the bottom becomes the top. The surface is smoother; that's why we do this. 
2. Place the first cake layer on a cake plate and fill it with whipped cream filling, dividing it evenly depending on how many tiers the cake will have. 
3. Smooth with a spatula leaving about half an inch around the edges without filling. 
4. Place the second cake layer on top and gently press. The filling will expand, sealing the edges. 
5. Repeat with the rest of the whipped cream and the last cake layer. 
6. Frost with the lemon cream cheese frosting, on both the top and sides. You can make a semi-naked cake so parts of the layers show. Or you can cover them with a thick layer of frosting, covering the outside of the cake completely.
7. Decorate with lemon rind, slices, piped whipping cream, frosting, or edible flowers.