Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, whisk together eggs, milk, vegetable oil, lemon zest, and lemon juice.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

In a large bowl, beat together softened cream cheese and butter until smooth and creamy.

Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase speed and beat until light and fluffy.

Stir in the lemon juice and vanilla extract.

Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over the top.

Top with the second cake layer and frost the top and sides of the entire cake.

Decorate as desired. Chill for at least 30 minutes before serving to allow the frosting to set.