Preheat your oven to 350°F (175°C) and grease your cake pan thoroughly.

Line the bottom of the pan with parchment paper for easy removal.

In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.

In a large bowl, add sugar and eggs, then beat until light and slightly fluffy.

Pour in vegetable oil and continue mixing until smooth and glossy.

Add milk, lemon juice, lemon zest, and vanilla extract, then mix well.

Gradually add the dry ingredients into the wet mixture in two parts.

Fold the batter gently to avoid overmixing, ensuring a smooth consistency.

Pour the batter into the prepared pan and level the surface evenly.

Tap the pan lightly on the counter to release air bubbles.

Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes.

Transfer the cake to a cooling rack and let it cool completely.

While the cake cools, prepare the glaze by mixing powdered sugar, lemon juice, milk, and zest.

Whisk until the glaze is smooth and slightly thick but pourable.

Place the cooled cake on a serving plate.

Slowly pour the glaze over the top, letting it drip naturally over the edges.

Spread lightly if needed to cover the entire surface.

Allow the glaze to set for 10–15 minutes before slicing.

Slice and serve for the best texture and flavor.