Lemon Cake

3 cups sifted flour                                         2 tsp baking powder

1/2 tsp salt                                                       1 cup  butter

2 cups sugar                                                     4 eggs

1 cup milk                                                          zest of 2 lemons

In a large mixing bowl, cream the butter, add the sugar and beat until light and fluffy.  Beat in the eggs one at a time.  On low speed, add the dry ingredients (sift together) then the milk, then the zest.

Butter a 9″ x 3 1/2 inch tube pan.

Spread the batter in the pan.  Bake @ 350 for 70-75 minutes until toothpick comes out clean.

Place on rack to cool.


1/3 cup lemon juice                                    1/3 cup sugar

Mix the glaze together in a small bowl and brush all over cake.  Let it cool and serve