Instructions:

1. Make the Cake:

   • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a separate large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract and lemon zest.
   • Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
   • Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Lemon Curd:

   • In a heatproof bowl, whisk together eggs, sugar, lemon zest, and lemon juice. Set the bowl over a pot of simmering water (double boiler).
   • Stir constantly until the mixture thickens, about 10 minutes. Once thickened, remove from heat and whisk in the butter until smooth.
   • Let the curd cool to room temperature.

3. Make the Frosting:

   • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

4. Assemble the Cake:

   • Place one cake layer on a serving plate and spread a generous amount of lemon curd on top. Add the second cake layer on top.
   • Frost the entire cake with whipped cream frosting. Garnish with extra lemon zest or fresh berries if desired.