Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan with a removable bottom. Sift together the flour, baking powder, and salt in a medium bowl and set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with milk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip.

Dust the top of the cooled cake with powdered sugar. Pipe rosettes of whipped cream around the edge of the cake. Refrigerate until ready to serve.