Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them.

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Incorporate the eggs one at a time.

Stir in the lemon zest, lemon juice, and vanilla extract.

Gradually combine the flour mixture with the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

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

In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the lemon curd.

In another bowl, beat the softened cream cheese and butter together until smooth. Gradually incorporate the powdered sugar, vanilla extract, lemon zest, and food coloring.

Place one layer on a serving plate and spread half of the lemon cream filling over the top.

Repeat with the second layer, then place the final layer on top.

Coat the entire cake generously with the cream cheese frosting.

Decorate with lemon slices and mint leaves.

Chill the completed cake in the refrigerator for at least 1 hour before serving.