Preheat your oven to 350°F (175°C) and grease a bundt pan.

Whisk together the flour, baking powder, and salt in a mixing bowl.

Cream the butter and sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, mixing well after each addition.

Stir in lemon zest, lemon juice, and vanilla extract until combined.

Gradually add dry ingredients to the wet mixture, alternating with milk.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 45-55 minutes until a toothpick inserted comes out clean.

Cool in the pan for 10-15 minutes before inverting onto a wire rack.

Whisk together powdered sugar and lemon juice for the glaze, then drizzle over the cooled cake.