Preheat your oven to 350°F (175°C).

Prepare your cake pans by greasing and flouring two 9-inch round pans.

Mix the dry ingredients in a bowl: flour, baking powder, and salt.

Cream the butter and sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.

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

Combine the wet and dry ingredients gradually, alternating with milk until just mixed.

Pour the batter evenly into the prepared pans and smooth the tops with a spatula.

Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for about 10 minutes before transferring them to wire racks to cool completely.

In a bowl, beat cream cheese and butter until smooth, then gradually add powdered sugar and lemon juice until fluffy.

Assemble your cake by placing one layer on a serving plate, spreading frosting on top, then stacking the second layer.