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Preheat your oven to 350°F.
Grease and line three 8 inch cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light, fluffy, and pale.
Add eggs one at a time, mixing well after each.
Stir in lemon zest and fresh lemon juice.
Alternate adding dry ingredients and milk, beginning and ending with the dry mix.
Mix until just combined.
Divide batter evenly into pans and bake for 22 to 26 minutes or until a toothpick comes out clean.
Let layers cool completely.
For the lemon buttercream, beat butter until smooth and creamy.
Slowly add powdered sugar, then mix in lemon juice, milk, and salt.
Whip until light and fluffy.
Level cake layers.
Spread a thick, luscious layer of lemon buttercream between each layer.
Crumb coat the cake and chill for 20 minutes.
Finish with a smooth final coat and decorate with piped buttercream swirls and dried lemon slices.
Chill slightly before slicing for clean, beautiful layers.
Serve at room temperature for the creamiest texture.