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

In a large mixing bowl, cream together the granulated sugar and softened unsalted butter for 3-4 minutes until light and fluffy.

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

Stir in the freshly grated lemon zest and freshly squeezed lemon juice until fully blended.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually incorporate the dry mixture into the wet batter, alternating with the whole milk until smooth.

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

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

While cooling, prepare the glaze by mixing powdered sugar and lemon juice until smooth.

Let the cake cool for about 10 minutes, then glaze and allow to set before slicing.