Preheat the oven to 350F (180C) degrees.
Grease and flour the bottom and sides of a 9-inch round (23 cm) cake pan. Ensure the cake has sides that are at least 2 inches (5 cm) high. I typically use a springform pan.*
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a separate large bowl beat the eggs, sugar and lemon zest for about 5 minutes. It should look white in color and be about triple in volume when you're done.
With the mixer on low speed beat in the oil, vanilla extract and lemon juice.
Mix in about ½ of the flour mixture, followed by about ½ of the milk. Repeat the process until everything is mixed in.
Pour the batter into the prepared pan.
Bake in the preheated oven on the middle rack for 45-50 minutes, or until an inserted toothpick comes out clean.
Gently trace around the edges of the cake with a thin, sharp knife. Let the cake cool in the pan for at least 20 minutes. If using a regular cake tin, gently invert the pan and let the cake cool on a wire rack. If using a springform pan, unclamp the outer ring of the pan.
When the cake is fully cooled, optionally sift ½ teaspoon of powdered sugar on top of the cake and/or top with whipped cream and berries.