Fine dry bread crumbs
3 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 lb. sweet butter
2 c. granulated sugar
4 lg. eggs
2 tbsp. grated lemon rind, about 3 lemons
1 c. milk

Preheat oven to 325 degrees. Butter well a 9 inch tube pan (works better with removable bottom). Coat it with bread crumbs, and be sure to coat the tube part too. Set aside.

Sift together flour, baking powder, and salt. Cream butter and sugar until light colored and fluffy. Beat in eggs one at a time, beating well. Fold in the dry ingredients alternately with milk. Stir in the lemon rind. Pour or spoon the batter into the pan and smooth the top; don't disturb crumb topping. Bake 1 1/4 hours at 325 degrees or until cake tests done.

Immediately invert cake onto a cake rack sitting on foil and apply the glaze, using a pastry brush, scooping up drippings and putting them back on cake as you go along. Put glaze down the sides of the tube hole. Makes 10-12 servings.

GLAZE:

1/3 c. lemon juice (use grated lemons from above)
3/4 c. granulated sugar

Heat together prior to putting on the cake.