Preheat oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray and line the bottoms with a round of parchment paper.

Cream together the butter and sugar in a large mixing bowl until smooth and creamy.

Scrape down the sides of the bowl and add one egg at at time, beating between each addition.

Beat in the lemon juice, vanilla and lemon extracts, and lemon zest and mix on high speed for 2-3 minutes.

In a separate bowl, mix together the flour, baking soda, baking powder, and salt.

To the wet ingredients, rotate adding ½ of the milk and ½ of the flour mixture, and then the remaining flour, and milk. Mix just until everything is combined.

Divide the batter between the two prepared baking pans, spreading the tops even.

Bake for 25-30 minutes or until a toothpick inserted into the cakes comes out clean or with a few moist crumbs.

Cool cakes for 10-15 minutes and then transfer to a cooling rack to cool the rest of the way.

Prepare the frosting by whipping the butter until fluffy with the whisk attachment of a stand mixer. Add in the powdered sugar, half at a time, and whisk on low until combined.

Whisk in the lemon zest, lemon extract, and pinch of salt. With the mixer running on low speed, whisk in 2 tablespoons of heavy cream. Add more cream until desired consistency is achieved. Whip on high speed for several minutes until frosting is light and fluffy.

Assemble the cake by piping a perimeter of the frosting around the top of the first layer. Fill with about ½ cup of lemon curd, spreading the curd to the frosting border. Gently press the second layer of cake down onto the filling to seal. Frost the cake with the rest of the frosting and decorate as desired. We garnished with fresh lemon slices and sprigs of mint.