Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

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

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

In a medium heatproof bowl, whisk together the eggs and sugar until smooth.

Stir in the lemon zest and lemon juice.

Place the bowl over a saucepan of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).

Remove from heat and stir in the cubed butter until fully melted and smooth.

Let the lemon curd cool to room temperature, then refrigerate to set further.

Once the cakes are completely cool, place one layer on a serving plate.

Spread a generous layer of lemon curd over the top of the first cake layer.

Place the second cake layer on top and frost the entire cake with any remaining lemon curd or your favorite frosting (optional).

Garnish with fresh lemon zest or a few lemon slices, if desired.

Slice and enjoy the light, refreshing combination of vanilla cake and tangy lemon curd!