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

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

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each. Stir in the lemon zest and vanilla extract.

Gradually combine the dry mixture and the milk mixed with lemon juice, starting and ending with the dry ingredients.

Pour the batter into the prepared cake pan, smoothing the top.

Bake for 40-45 minutes. Check doneness with a toothpick.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

Whip the heavy cream with powdered sugar until stiff peaks form, then decorate the cooled cake.