Preheat the oven to 350°F (175°C).

Line a cupcake pan with cupcake liners.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the creamed mixture, alternating with the milk, starting and ending with the flour.

Gently fold in the lemon juice and zest until just combined.

Pour the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake for 15-18 minutes or until a toothpick comes out clean.

Let the cupcakes cool completely before frosting.