Get Your Oven Ready: To start, heat your oven up to 350°F (175°C). This ensures that the oven reaches the perfect temperature by the time you’re ready to bake.

Mix Dry Ingredients: In a bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. This mixture will form the dry base of our cake.

Cream Butter and Sugar: Using an electric mixer or a whisk, cream together 1 cup of softened unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy. This process is crucial for incorporating air into the batter, making the cake light.

Add Eggs and Vanilla: Gradually add 4 large eggs, one at a time, to the butter and sugar mixture, ensuring each is well incorporated before adding the next. Stir in 2 teaspoons of vanilla extract for that aromatic richness.

Combine Wet and Dry Ingredients: Start and end with the dry ingredients, then add 1 cup of milk to the butter mixture in that order. Mix until just combined to keep the batter airy.

Fold in Lemon Zest: Gently fold in 1 tablespoon of lemon zest, adding a subtle citrus note that complements the rich flavors of the cake.

Pour into Cake Pan: Transfer the batter into a greased 9-inch round cake pan, smoothing the top with a spatula.

Bake: Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.

Cool: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Dust with Powdered Sugar: Once cooled, dust the top of the cake with powdered sugar for a simple yet elegant finish.