Preparation

• Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it, adding parchment paper to the bottom for extra protection.
• In a medium bowl, whisk together the flour, baking powder, and salt, then set this mixture aside.
• In a large bowl, cream the softened butter and ¾ cup of granulated sugar together using an electric mixer until they become light and fluffy.
• Add the egg yolks one at a time, ensuring each is fully incorporated before adding the next, then stir in the lemon zest and lemon juice.
• Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, starting and ending with the dry ingredients, mixing until just combined without overmixing.
• In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form, then gradually add the remaining ¼ cup granulated sugar and continue beating until stiff, glossy peaks form.
• Gently fold about a third of the whipped egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites until no streaks remain, being delicate to maintain airiness.
• Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
• While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth, adjusting the juice as needed for your desired consistency.
• Once the cake is completely cool, generously drizzle the lemon glaze over the top and allow it to set slightly before slicing and serving.