Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish with butter or nonstick spray and set aside. Lightly dust with flour or line with parchment.

In a mixing bowl, cream together the softened butter and ¾ cup sugar until light and fluffy.

Add the eggs one at a time, beating well after each. Stir in the vanilla and lemon zest.

In a separate bowl, whisk the flour, baking powder, and salt.

Add the dry mix to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Stir just until combined.

Pour the batter into the prepared baking dish and smooth the top.

In a small bowl, mix the remaining ¼ cup sugar with the lemon juice and a pinch of zest. Sprinkle this lemon-sugar mixture evenly over the batter.

Place the dish in the oven and bake for 35–45 minutes until the cake is set on top with a slight jiggle in the center.

Let the cake cool to room temperature, then chill in the fridge for at least 2 hours (overnight is even better).

Dust with powdered sugar and sprinkle the reserved lemon zest over the top. Serve with a dollop of whipped heavy cream or a scoop of vanilla ice cream.