A Lemon Cake To Die For

This lemon cake is light, moist, and bursting with tangy lemon flavor, perfect for any occasion.

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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice, zest, and milk.
Whisk together the flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve plain or with a light lemon glaze or powdered sugar. Can be stored in an airtight container for up to 3 days or frozen for up to a month.