Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two loaf pans or two 8-inch round cake pans to prevent sticking.

In a mixing bowl, cream the room temperature butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes on medium-high speed.

Add the eggs one at a time, ensuring to mix well after each addition until fully incorporated.

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

Gradually add the flour mixture to the butter mixture, alternating with the milk and lemon juice. Start and end with the flour mixture, mixing just until combined. If using, fold in the lemon zest at this stage.

Pour the batter evenly into the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. If desired, pour a soaking syrup over the cakes while they're still warm for added moisture.

Extra Tips:

For the best results, be careful not to over-mix the batter when adding the dry ingredients, as this can lead to a dense cake.

Monitor the baking time closely to avoid over-baking, which can dry out the cake. Using buttermilk instead of regular milk can make the cake even more tender.

Finally, consider topping your lemon cake with a cream cheese frosting flavored with lemon juice and zest for an extra special treat. Enjoy your baking!