Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by greasing it with butter and lining the bottom with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition.

Add the sour cream, honey, lemon zest, lemon juice, and milk to the butter mixture and mix until well combined.

Add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.

Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. After 10 minutes, remove the cake from the pan and let it cool completely on a wire rack.

While the cake is cooling, make the lemon cream filling by creaming the softened butter and cream cheese together until light and fluffy. Add the powdered sugar, lemon juice, and lemon zest and mix until well combined.

Once the cake is completely cooled, use a serrated knife to level the top of the cake. Spread the lemon cream filling evenly over the top of the cake, leaving a 1/2-inch border around the edges.

To make the lemon cream cheese frosting, cream the softened cream cheese and butter together until light and fluffy. Add the powdered sugar, lemon juice, and lemon zest and mix until well combined.

Once the lemon cream filling is spread over the cake, carefully spread the lemon cream cheese frosting over the top of the filling. Use a spatula to smooth out the frosting and create a decorative design, if desired.

Once the cake is frosted, cover it with plastic wrap and refrigerate it for at least 1 hour before serving. This will allow the flavors to meld together and the frosting to set.