Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.

Cream the granulated sugar and softened unsalted butter together until light and fluffy.

Add the large eggs one at a time, mixing thoroughly after each addition.

Incorporate the fresh lemon zest and juice into the mixture.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt before gradually incorporating them into the wet mixture.

Gradually add the whole milk, alternating with the dry ingredients until smooth and combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 30-35 minutes or until a toothpick comes out clean.

Mix powdered sugar with fresh lemon juice to make the glaze.

Once cooled, drizzle the glaze over the cake.