Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line it with parchment paper) to ensure the cake releases easily once baked.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that your dry ingredients are evenly distributed, which helps the cake rise evenly.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This creates a smooth base that will help your cake rise beautifully.

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. This step will help create a soft, smooth batter.

Gradually add the flour mixture to the butter and sugar mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix, as this can make the cake dense.

Gently fold in the fresh lemon zest and lemon juice, ensuring the citrus flavor is evenly distributed throughout the batter. This is where the magic happens—your cake will have that fresh, zesty lemon flavor!

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid overbaking.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from breaking apart.