In a large bowl, whisk together flour, baking powder and salt until well blended.
In another bowl, beat the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Add milk and vanilla extract until well blended.
Gradually add the dry ingredients to the wet ingredients, mixing just to incorporate.
Stir in the Meyer lemon juice, making sure to incorporate it evenly into the mixture.
Pour the mixture into the prepared pan and bake for 35-40 minutes (or until a toothpick inserted in the center of the cake comes out clean).
While the cake is baking, prepare the Meyer Lemon Drizzle by combining the powdered sugar and Meyer lemon juice in a small bowl.
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.
Carefully remove the cake from the tray and place it on a rack on parchment paper.
Spread the Meyer Lemon Frosting on top of the cake, let it soak and coat the cake evenly.
Serve Meyer Lemon Drizzle Cake warm or at room temperature, topped with freshly sliced Meyer Lemon Drizzle and dusted with powdered sugar, if desired.
Enjoy !