Italian Lemon cream cake

Cake batter

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup buttermilk

Lemon Cream Filling:
1 cup heavy cream
1/2 cup powdered sugar
1/2 cup lemon curd
Frosting:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat sugar and butter until creamy. Add eggs, vanilla extract, and lemon zest, mixing well.
Gradually add the flour mixture, alternating with buttermilk, beginning and ending with flour.
Divide the batter evenly between the pans and bake for 20-25 minutes.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the lemon cream filling, whip heavy cream until stiff peaks form, then gently fold in powdered sugar and lemon curd.
For the frosting, beat cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
To assemble, place one cake layer on a serving plate, spread lemon cream filling, top with second cake layer, and frost with cream cheese frosting.