Start by preheating your oven to 350°F (175°C). This step helps your cake cook evenly and rise to perfection.

Grease and flour a 9-inch round cake pan (or two, if you're making a layered cake). If you prefer, you can line the bottom with parchment paper to make removing the cake a breeze.

In a large mixing bowl, use an electric mixer (or a whisk, if you're feeling ambitious) to cream together the unsalted butter and granulated sugar. Beat them until the mixture is light and fluffy—this will help your cake achieve that perfect, airy texture.

Next, add in the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract. This step ensures the eggs and butter combine smoothly for a rich, consistent batter.

In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of salt, giving it a good whisk. This helps evenly distribute the baking powder and ensures there are no lumps in the dry ingredients.

Slowly incorporate the dry ingredients into the wet mixture, alternating with the milk to ensure a smooth batter. Mix until just combined—be careful not to overmix, or you’ll risk a dense cake.

Stir in the lemon zest and lemon juice until fully incorporated. The zest will give the cake a punch of citrus fragrance, while the juice adds that tangy, refreshing flavor.

Pour the batter into your prepared cake pan(s) and use a spatula to level the surface. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean and dry.

Allow the cake to cool in the pan for roughly 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart while it’s still warm.

If you're making a layered cake, make sure both layers are completely cool before frosting. This will help the frosting stay firm and prevent it from melting into the cake.