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

In a large mixing bowl, cream granulated sugar and softened unsalted butter until light and fluffy.

Incorporate large eggs one at a time, mixing well after each addition until smooth.

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

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add to the wet mixture.

Pour in the whole milk and mix until the batter is smooth and creamy.

Pour the batter into the prepared cake pan, spreading it evenly.

Bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean.

While the cake cools, prepare the glaze by mixing powdered sugar with additional lemon juice.

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Drizzle the cooled cake with glaze and allow it to set before serving.

Slice and serve your One-Bowl Lemon Dessert plain or with whipped cream or berries.