Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until combined and set aside.

In a large mixing bowl, beat ½ cup of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy.

Add 3 large eggs, one at a time, mixing well after each addition, followed by 2 teaspoons of vanilla extract.

Alternately add the dry ingredients and 1 cup of buttermilk to the butter mixture in three parts, mixing gently until just combined.

Divide the batter between the two prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.

Let the cakes cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat 8 ounces of cream cheese with 1 cup of powdered sugar until smooth, then add lemon zest and lemon juice.

In a separate bowl, whip 1 cup of heavy whipping cream to stiff peaks and gently fold into the lemon cream mixture.

Slice each cake layer horizontally to create four layers if desired, then spread lemon cream filling between each layer.

For the topping, whip another cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla until soft peaks form and spread over the cake.

Garnish with additional lemon zest or white chocolate curls if desired and chill for at least 1 hour before serving.