Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper. Measure and sift the flour and baking powder into a bowl.
1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder
In a large mixing bowl, beat softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. The mixture should be pale and slightly increased in volume.
1/2 cup unsalted butter, 1 cup granulated sugar
Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice until fully incorporated. The batter should become smooth and slightly glossy.
2 large eggs, 1/4 cup fresh lemon juice, 1 tablespoon zest of 2 lemons
Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry, and mix on low speed just until combined. Be careful not to overmix, as this can deflate the batter.
1 1/2 cups all-purpose flour, 1/4 cup milk
Pour the batter into the prepared cake pan and smooth the top with a spatula. Place in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before frosting or serving. The cake will be light, airy, with a bright lemon aroma and moist crumb.
