Preheat your oven to 350°F (175°C) and prepare a 9-inch round baking pan with parchment paper and cooking spray.

Separate the eggs, placing the whites in a mixing bowl and the yolks in another. Beat the egg whites until stiff peaks form.

In the yolk bowl, add sugar and beat until pale. Incorporate melted butter and vanilla until smooth.

Gradually sift in flour, lemon juice, and zest, folding gently.

Slowly stir in milk until well combined.

Gently fold in egg whites in two additions to maintain airiness.

Pour batter into the prepared pan and bake for 40-60 minutes, checking doneness after 35 minutes.

Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.