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Preheat the oven to 180°C (350°F) and grease a cake pan (approximately 20 cm or 8 inches in diameter).
Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, yeast (baking powder), and salt. Set aside.
Mix the wet ingredients: In another bowl, whisk the eggs. Then add the melted butter, milk, lemon juice, and lemon zest. Mix until smooth and combined.
Combine wet and dry ingredients: Slowly add the dry ingredients into the wet mixture, stirring gently until fully combined. Be careful not to overmix, as this could make the cake dense.
Bake the cake: Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Make the icing: While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl. Adjust the amount of lemon juice to get your desired consistency.
Cool and frost: Once the cake has completely cooled, spread the lemon icing evenly on top.
Serving and Storage Tips:
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