Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C)—this ensures even baking.

Grease your 9-inch cake pan with butter or oil, and line it with parchment paper for easy release.

Step 2: Mix Dry Ingredients

In a medium bowl, mix the all-purpose flour, baking powder, and salt with a whisk. These dry ingredients provide structure and lift to the cake.

Set aside until you’re ready to combine with the wet mixture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together.Beat until the mixture is light and fluffy, which ensures a soft crumb.

Add the eggs, one at a time, making sure each is fully incorporated before moving on to the next.

Step 4: Infuse Lemon Flavor

Stir in the freshly grated lemon zest and vanilla extract to enhance the cake’s aromatic citrus profile.

Gradually mix in fresh lemon juice, adding a bright, tangy flavor to the batter.

Step 5: Combine Wet and Dry

Alternate adding the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. This ensures a smooth, even batter.

Use a spatula to gently mix the ingredients, being careful not to overmix so the cake stays soft.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then move it to a cooling rack.

Step 7: Add the Lemon Glaze (Optional)

In a small bowl, mix powdered sugar, lemon juice, and a little lemon zest with a whisk until smooth.

Drizzle the glaze over the cooled cake for an extra burst of tangy sweetness.