Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

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

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing until just combined.

Divide the batter evenly between the two prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, mixing until combined.

Add the heavy cream and vanilla extract, then beat until the frosting is light and fluffy.

Layer the cakes, spreading frosting between the layers and covering the top and sides of the cake with the remaining frosting.

Decorate with edible glitter or stars for a celestial touch.