Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with unsalted butter and dust with flour.

In a large mixing bowl, cream softened unsalted butter and granulated sugar until fluffy and pale (3-5 minutes).

Add eggs one by one, mixing well before adding the next. Stir in vanilla extract and lemon zest.

In a separate bowl, whisk together flour and baking powder. Gradually add to wet ingredients, alternating with whole milk, folding gently.

Pour the batter evenly into prepared pans and bake for 25-30 minutes. Check with a toothpick for doneness.

Once baked, cool the cakes in pans for 10 minutes, then invert onto wire racks to cool completely.

Whip heavy cream until soft peaks form, then add powdered sugar and a splash of lemon extract, whipping until stiff peaks.

Assemble the cake by placing one layer on a serving plate, spreading frosting on top, adding the second layer, and frosting the entire cake.

Refrigerate the assembled cake for at least 1 hour before serving.