Preheat the oven to 350°F (175°C). Grease a loaf or cake pan with butter or non-stick spray and lightly dust with flour to prevent sticking.
In a mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
1 1/2 cups all-purpose flour
In a separate large bowl, beat the melted butter and sugar with a whisk or electric mixer until the mixture is smooth, pale, and slightly fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition, until fully incorporated.
1 1/2 cups all-purpose flour
Stir in the lemon juice, lemon zest, and vanilla extract until evenly distributed, releasing a bright citrus aroma.
1 1/2 cups all-purpose flour
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until no streaks remain and the batter is smooth.
1 1/2 cups all-purpose flour
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely before slicing to reveal a moist, tender crumb with a shiny, golden crust.
