Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan thoroughly to prevent sticking.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy.

Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.

Alternate Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk mixed with the fresh lemon juice. Begin and end with the dry ingredients, mixing just until combined after each addition.

Add Vanilla and Lemon Zest: Stir in the vanilla extract and lemon zest until well incorporated.

Pour Batter into Pan: Transfer the batter into the prepared pan, spreading it evenly.

Bake: Place the pan in the preheated oven and bake for approximately 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Prepare Lemon Glaze: While the cake is baking, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.

Glaze the Cake: Once the cake has cooled slightly, drizzle the lemon glaze over the top, allowing it to seep into the cake.

Cool Completely: Allow the cake to cool completely before serving to let the glaze set.