->Lemon 09 <-

3 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 sticks unsalted butter, softened

2 cups sugar

4 large eggs

1 cup milk

1 Tbsp. lemon peel, finely grated

1/3 up from bottom. Preheat oven to

350F. Butter

3-quart Bundt pan; coat with

3 Tbsp. fine bread crumbs; shake

out excess. In medium bowl, mix together flour, baking powder,

and salt. In large bowl with mixer on medium speed, beat butter

and sugar until creamy; add eggs one at a time, beating after each addition; scrape down sides of bowl as necessary (mixture may look

curdled that's OK); reduce mixer speed to low; add flour mixture

in 3 additions, alternating with milk (begin and end with flour);

beat only until blended after each addition; stir in lemon peel.

Scrape batter into prepared pan; level batter by rotating pan

briskly. Bake for 65-70 minutes until toothpick inserted in center

comes out clean. Cool in pan for 5 minutes, then cover with rack

and invert; remove pan and leave cake upside down on rack; place

over large piece of foil or waxed paper.

Glaze

1/3 cup lemon juice

2/3 cup sugar

Mix lemon juice and sugar together; brush all over hot cake (cake

will absorb glaze); let cool completely before transferring to cake

plate.