Preheat the oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them.

In a mixing bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for later use.

In a separate bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.

Add the eggs one at a time to the creamed mixture, ensuring that each egg is well incorporated before adding the next.

Mix in the lemon zest, lemon juice, and vanilla extract until fully combined.

Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until smooth.

Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the lemon cream filling, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold in the lemon curd.

For the cream cheese frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar along with the vanilla extract and lemon zest, mixing until creamy and well-combined.

To assemble, place one cake layer on a serving plate and spread half of the lemon cream filling over the top. Place the second layer on top and repeat with the remaining filling. Finish with the final cake layer.

Frost the top and sides of the assembled cake with the cream cheese frosting. Use a spatula or piping bag to make it decorative!

Decorate the cake with fresh lemon slices and mint leaves for a beautiful finish. Chill the cake for at least 1 hour before serving.