Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter and mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, eggs, lemon zest, lemon juice, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
Carefully invert the cake onto a wire rack to cool completely.
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Slice and serve the lemon cake, garnishing with additional lemon zest if desired.
This lemon cake is light, moist, and bursting with citrus flavor. The zesty lemon glaze adds an extra layer of tangy sweetness, making it a perfect treat for any occasion.
