Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.

Cream sugar and softened butter in a large mixing bowl until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice.

Whisk flour, baking powder, and salt in a separate bowl. Add gradually to the wet mixture, alternating with milk, until smooth.

Pour batter into the pan, smooth the top, and bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

Whisk powdered sugar and lemon juice to make the glaze.

Cool cake in the pan for 10 minutes, transfer to a wire rack, then drizzle with glaze while still warm.