Step 1: Preheat your oven to 3500F (1750C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 3: Beat in the eggs one at a time, mixing well after each addition.
Step 4: Stir in the milk, fresh lemon juice, and lemon zest until fully combined.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 7: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8: Bake in the preheated oven for 30-35 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The top should be lightly golden.
Step 9: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 10: Once cooled, dust the top with powdered sugar if desired. Slice and serve your delicious Lemon Custard Cake with whipped cream or fresh berries for an added touch.