Prepare the Cake Layers:

• Preheat the oven to 350°F (175°C).
• Grease and line two 8-inch round cake pans with parchment paper.
• In a large bowl, cream the butter and sugar together until light and fluffy.
• Add the egg yolks one at a time, beating well after each addition.
• Stir in the vanilla extract.
• Sift the flour, baking powder, and salt together.
• Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until just combined.

2. Make the Meringue:

• In a clean, dry bowl, whisk the egg whites until soft peaks form.
• Gradually add the sugar, whisking until the meringue is glossy and holds stiff peaks.

3. Assemble and Bake the Layers:

• Divide the cake batter evenly between the prepared pans.
• Spread the meringue evenly over the batter in both pans, swirling to create a textured effect.
• Bake for 20-25 minutes, or until the meringue is crisp and lightly golden.
• Let the cakes cool in the pans for 10 minutes before carefully removing them to cool completely on a wire rack.

4. Assemble the Lemon Meringue Cake:

• Place one cake layer on a serving plate, meringue side up.
• Spread the whipped cream evenly over the top, followed by a layer of lemon curd.
• Place the second cake layer on top, meringue side up, and gently press down.

5. Serve and Enjoy:

• Chill the cake for 30 minutes to set, or serve immediately for a fresh, zesty treat.
• Dust with powdered sugar for a beautiful finish, if desired.