Follow these simple steps to create your Italian Lemon Cream Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together until evenly mixed.
3. Cream Butter and Sugar: In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Add Lemon Juice: Stir in the fresh lemon juice until fully incorporated.
7. Divide Batter: Pour the batter evenly into the prepared cake pans.
8. Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool Cakes: Remove from the oven and let the cakes cool in their pans for about 10 minutes. Then, transfer them to wire racks to cool completely.
10. Prepare Lemon Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
11. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of lemon cream on top. Place the second layer on top and frost the top and sides with the remaining lemon cream.
12. Garnish: If desired, decorate with lemon slices and additional lemon zest for a beautiful presentation.

These steps will guide you in creating this delightful Italian Lemon Cream Cake that is sure to impress!