Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time, then add lemon juice, zest, and vanilla extract, mixing until smooth.

In a separate bowl, sift together the flour, baking powder, and salt. Whisk thoroughly and set aside.

Gradually add the dry ingredients to the wet batter, stirring gently with a spatula until just combined.

Pour the batter into greased 9-inch round cake pans. Smooth the surface and bake for 25-30 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the lemon filling, combine powdered sugar, lemon juice, and zest until smooth.

For the glaze, mix powdered sugar with lemon juice until pourable.

Spread lemon filling between the cooled cake layers, drizzle with glaze, and garnish as desired.