Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. Sift together the cake flour, baking powder, and salt.

In a large bowl, beat the egg yolks and half of the granulated sugar until pale. Stream in the vegetable oil, whole milk, lemon juice, and lemon zest. Fold in the dry flour mixture.

In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar and whip until stiff, glossy peaks form. Gently fold this meringue into the cake batter.

Divide the batter between the pans and bake for 22-25 minutes until golden brown. Let cool completely on a wire rack.

Beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, beating until thick and luscious.

Place one cooled cake layer on a plate. Spread the thick cream cheese filling evenly over the top. Place the second golden-brown layer on top.

Whip the cold heavy cream, powdered sugar, and vanilla until firm peaks form. Pipe perfectly uniform swirls around the top edge. Dust the entire top with powdered sugar and finish with a sprinkle of green lime zest.