1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and lemon juice.
5. In another bowl, whisk together the gluten-free flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. For the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
11. Once the cakes are cool, spread the lemon cream filling between the layers and on top of the cake.
12. Chill the cake for at least 1 hour before serving.

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