Preheat your oven to 350°F (175°C). Grease two 9-inch round pans and optionally line them with parchment paper for easy release later.

In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.

In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until pale and fluffy, about 3 to 4 minutes.

Slowly add the eggs to the creamed butter mixture, one at a time. Mix in the vanilla extract.

Gradually add the dry ingredient mixture in three parts, alternating with the buttermilk, starting and ending with the flour.

Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

In a medium bowl, beat the softened cream cheese, powdered sugar, lemon zest, and fresh lemon juice until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the lemon mixture.

In another bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.

Slice the cooled cakes horizontally to create four thin layers if desired. Spread lemon cream filling between each layer and frost with whipped topping.

Add garnish of your choice and chill the assembled cake in the refrigerator for at least 1 hour before serving.