Preheat your oven to 350°F (175°C) and prepare three 6-inch round cake pans by greasing them with unsalted butter and lining with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, poppy seeds, baking powder, and salt until combined.

In a stand mixer, beat unsalted butter and lemon zest until creamy, then gradually add granulated sugar until fluffy.

Add eggs one at a time, mixing well, then stir in vanilla extract.

With the mixer on low, alternate adding the dry ingredients and the milk mixed with lemon juice; mix just until combined.

Divide the batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Remove from oven and cool in pans for about 10 minutes before transferring to wire racks.

Prepare the lemon syrup by heating sugar and fresh lemon juice in a saucepan until the sugar dissolves; let cool.

In a mixing bowl, beat cream cheese and butter, then gradually add powdered sugar and vanilla until fluffy.

Assemble the cake by brushing each layer with lemon syrup and spreading cream cheese frosting between layers.

Frost the top and sides of the cake decoratively and refrigerate for at least 30 minutes to set.

Add garnishes like edible flowers or lemon slices before serving.