Preheat your oven to 350°F (175°C) and prepare your baking pan.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Sift together the flour, baking powder, and salt in a separate bowl.
Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the flour.
Fold in the Meyer lemon zest and juice gently.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
