Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.

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

In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest and fresh lemon juice.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined.

Divide the batter evenly among the prepared pans and bake for 25-30 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold in the powdered sugar, lemon zest, and lemon juice.

In another bowl, beat the softened unsalted butter until creamy, then gradually add in the powdered sugar and lemon juice. Beat until smooth, adding food coloring if desired.

Place one layer of cake on a serving plate and spread half of the lemon cream filling over it. Top with the second layer and repeat the filling process before placing the final layer on top.

Frost the entire cake with the lemon frosting, ensuring even coverage on the top and sides.

Decorate with lemon slices and fresh mint leaves before serving.