2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 (8 oz.) pkg. cream cheese, room temperature
1 c. butter
1 1/2 c. sugar
4 eggs
2 tbsp. lemon juice
1 1/2 tsp. lemon rind
1 tsp. vanilla
Powdered sugar and grated lemon rind to garnish

Mix flour, baking powder and salt. Set aside. Cream cheese with butter until blended. Beat in sugar until smooth. Add eggs. Beat until light and fluffy, scraping bowl often. Add lemon juice, lemon rind, and vanilla. Slowly stir in flour mixture until blended. Mix until flour is completely incorporated into batter. Batter will be rather heavy.

Turn into buttered 8 to 10-cup capacity tube-type pan. Bake at 325 degrees for 1 hour or until a tester inserted in center comes out clean. Let cake stand in pan 10 minutes, then invert and place on rack to cool thoroughly. Place on serving platter. Dust with powdered sugar. Sprinkle some grated lemon rind on top.