Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring or lining it with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

In a large mixing bowl, beat the softened unsalted butter with granulated sugar until fluffy and pale, about 3 minutes.

Incorporate the large eggs one at a time, mixing well after each addition. Stir in the fresh lemon juice and zest.

Gradually alternate adding the dry mixture and whole milk to the wet ingredients, stirring gently until just combined.

Pour the batter into your prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cake to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.