3 c. cake flour
3 tsp. baking powder
1/4 tsp. salt
8 oz. unsalted softened butter
1 1/2 c. sugar
4 eggs, lightly beaten
1 c. milk
Grated peel of lemon
3 tbsp. lemon juice

Sift together 3 cups cake flour, 3 teaspoons baking powder and 1/4 teaspoon salt; set aside. In an electric mixer, beat 8 ounce unsalted softened butter and 1 1/2 cups sugar at medium speed for 5 minutes. Slowly add 4 lightly beaten eggs and continue beating for another 4 to 5 minutes until mixture is thick and double in volume. Using a rubber spatula, carefully fold in the flour mixture by quarters (1/4 at a time) alternating with 1 cup milk and ending with the flour mixture.

Mix in grated peel of lemon and 3 tablespoons of lemon juice. Pour into cake pan and smooth out the surface. (A bundt pan works well.) Bake in the center of a 350 degree oven for 45 to 55 minutes, until top is set and springs back when touched. Remove and let rest for 2 minutes. Turn out on cooling rack. Dust lightly with powdered sugar, or serve with whipped cream. Garnish with lemon peel curls.