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Sift the all purpose flour, baking soda and baking powder together.
In a separate bowl, mix the milk, ¼ cup lemon juice and 1 tsp vanilla extract.
Cream the 1 cup of room temperature butter for 2-3 minutes, then add the 250 g of sugar and 1 tbsp lemon zest and cream together.
Add the 4 room temperature eggs one at a time, mixing at low speed after each addition.
Alternate adding the dry ingredient mixture and the wet ingredient mixture in 3 additions, mixing well after each addition.
Transfer the batter to a parchment paper lined loaf pan.
Bake at 350°F for 45 minutes to 1 hour, until a toothpick inserted comes out clean.
Allow the lemon pound cake to cool on a wire rack.