Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Once completely cool, place one cake layer on a serving plate. Spread the warmed apricot jam evenly over the top.

Place the second cake layer on top. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.