1 cup all purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
4 Tbsps. unsalted butter, softened
2/3 cup sugar
1 large egg or 2 small eggs
1/3 cup buttermilk or sour cream
1 Tbsp. freshly grated lemon zest

SYRUP:

1/2 cup sugar
1/3 cup fresh lemon juice

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and set aside. Cream together butter and sugar until light and fluffy. Add egg and beat at high for 1 minute. Alternately add buttermilk and flour mixture in 3 additions, with mixer at low speed or stirring by hand. Stir in lemon zest. Turn batter into a buttered and floured 8 inch spring form pan, smoothing the top of batter with a spatula. Bake in the center of oven for 30-35 minutes or until center of cake comes out clean. Before cake is finished baking, combine sugar and lemon juice to make a syrup. Spoon syrup evenly over cake as it comes from the oven. Set cake on wire rack to cool. Serve while slightly warm, top with unsweetened whipped cream if desired.