Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Sift together flour, baking powder, and salt in a medium bowl and set aside.

Cream softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Add eggs one at a time, mixing well, then stir in lemon zest and vanilla extract.

Gradually mix in dry ingredients alternating with milk and lemon juice, starting and ending with dry.

Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Whip heavy cream with powdered sugar until stiff peaks form.

Once the cake is cooled, decorate with whipped cream and dust with powdered sugar before serving.