Preheat oven to 325° degrees.
Line cupcake pan with baking cups. Set aside.
In a large bowl with an electric mixer, cream the butter and sugar together until fluffy, about 4 minutes.
Add the eggs one at a time.
Mix until just combined.
In a medium bowl combine the flour, baking soda and salt together. Whisk to combine.
Alternately add the dry ingredients and the milk until completely incorporated.
Add the lemon zest and fresh lemon juice. Mix batter for an additional minute.
Mixture should look light and fluffy.
Fill the cupcake liners 2/3 full (i used paper souffle cups) and bake for 17 to 23 minutes, or until a wooden pick inserted in the center comes out clean.
Allow cupcakes to cool completely before frosting.