Preheat your oven to 350°F (175°C) and prepare a cake pan by greasing it and lining the bottom with parchment paper.

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. You can use an electric mixer or beat by hand.

Add the eggs, one at a time, to the butter and sugar mixture. Beat well after each addition until fully incorporated.

Pour in the fresh lemon juice and lemon zest, and mix them into the batter. The lemon juice will provide a tangy flavor while the zest adds a burst of citrus aroma.

Gradually add the dry ingredients (flour mixture) to the batter, alternating with milk. Begin and end with the dry ingredients. Mix until just combined. Avoid overmixing, as it can result in a dense cake.

Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.

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

Place the cake pan in the preheated oven and bake for approximately 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

While the cake is cooling, you can prepare a lemon glaze by combining fresh lemon juice, lemon zest, and powdered sugar in a bowl. Whisk until smooth and set it aside.

Once the cake has cooled, place it on a serving plate. Pour the lemon glaze over the top, allowing it to drizzle down the sides of the cake. You can use a spoon or a spatula to spread it evenly.

Optionally, garnish the cake with additional lemon zest or edible flowers for an extra touch of decoration.

Slice and serve the zesty lemon delight cake, enjoying the refreshing and tangy flavors.