Preparation

• Preheat oven to 350 °F (175 °C) and grease and line a 9‑inch round cake pan.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the lemon zest and fresh lemon juice until evenly blended.
• Whisk together flour, baking powder, and salt, then add to the wet mixture alternately with milk until smooth.
• Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
• While the cake cools slightly, whisk powdered sugar with lemon juice to make the glaze.
• Drizzle the glaze over the warm cake, letting it soak in — this adds a bright, citrusy finish.
• Allow the cake to cool completely before slicing and serving.