Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round or square cake pan, or line with parchment paper.

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Stir in the fresh lemon juice and lemon zest, mixing well.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cake cools, whisk together the powdered sugar, lemon juice, and lemon zest for the glaze.
9. Once the cake is cool, drizzle the lemon glaze over the top, letting it drip down the sides. Serve once the glaze has set.