Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
Stir in the fresh lemon juice until incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Lemon Glaze:
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