Creating Italian Lemon Cream Cake is straightforward when you follow these simple steps:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition.
5. Combine Wet Ingredients: Stir in the milk, lemon zest, lemon juice, and vanilla extract until fully incorporated.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
7. Divide Batter: Pour the batter evenly into the prepared cake pans.
8. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, remove them from the pans and transfer to wire racks to cool completely.
10. Prepare Cream Filling: Whip the heavy cream until soft peaks form. Gently fold in powdered sugar to taste, and add lemon juice for added flavor.
11. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of lemon cream filling on top, then add the second layer.
12. Finish with Cream: Spread the remaining lemon cream on top and around the sides of the cake for a smooth finish.
13. Dust with Powdered Sugar: For an elegant touch, dust the top with powdered sugar before serving.

By following these steps, you’ll create a stunning Italian Lemon Cream Cake that will surely impress.