Preheat your oven to 350°F (175°C).

Cream together ½ cup of softened butter and 1 cup of sugar until light and fluffy.

Incorporate 3 large eggs one at a time, then stir in 2 tablespoons of lemon juice and 1 tablespoon of lemon zest.

Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a separate bowl, then sift into the wet batter.

Gradually add ¾ cup of milk, alternating with the dry ingredients, until just incorporated.

Pour half of the cake batter into the greased cake pan, then spoon ½ cup of lemon custard on top.

Top with the remaining cake batter, smoothing it over the custard.

Bake for 35-40 minutes or until golden and a toothpick comes out clean.

Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.