Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
Step 2: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes, using an electric mixer.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Step 5: Stir in the lemon zest, lemon juice, milk, and vanilla extract until just combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Divide the batter evenly between the prepared cake pans.
Step 7: Bake for 30-35 minutes, or until a wooden skewer 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.
Step 8: While the cakes cool, prepare the lemon cloud filling. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Step 9: Gradually add the sifted powdered sugar, 1 cup at a time, mixing until fully incorporated. Add the lemon juice, lemon zest, vanilla extract, and salt. Beat until the filling is light, fluffy, and well combined.
Step 10: Once the cakes are completely cool, level them if necessary. Place one cake layer on a serving plate. Spread about half of the lemon cloud filling evenly over the top.
Step 11: Carefully place the second cake layer on top and spread the remaining filling over the top and sides of the cake.
Step 12: For the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. If too thick, add a tiny bit more lemon juice; if too thin, add a bit more powdered sugar.
Step 13: Drizzle the lemon glaze over the top of the cake, allowing it to drip attractively down the sides. Garnish with additional lemon zest or thin lemon slices if desired.
Step 14: Refrigerate the lemon cloud cake recipe spring dessert delight for at least 30 minutes before serving to allow the filling to set. Store leftover cake in an airtight container in the refrigerator.