2 1/4 c. sifted cake flour
1/2 tsp. salt
1 1/2 c. granulated sugar
3 eggs
2 tbsp. lemon juice
10X confectioners' powdered sugar
1 tsp. baking powder
3/4 c. (1 1/2 sticks) butter
1 tbsp. grated lemon peel
2/3 c. milk

1. Butter an 8 cup tube mold; dust lightly with flour, gently tapping out any excess.

2. Sift flour, baking powder and salt onto wax paper.

3. Combine butter, granulated sugar and eggs in large bowl and beat at high speed 3 minutes (Do Not Underbeat). Slowly beat in lemon peel and lemon juice.

4. Add flour mixture a third at a time, alternating with milk, beating at low speed just until blended. Scrape bowl often between additions. Pour into prepared pan.

5. Bake in moderate oven at 350 degrees for 60 minutes or until top springs back when lightly pressed with fingers.

6. Cool cake in mold on a wire rack 10 minutes. Loosen around edges with knife. Invert onto rack; cool completely. Before serving sprinkle lightly with confectioners' sugar.