East 62nd St. Lemon Cake

• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 sticks unsalted butter, softened
• 2 cups sugar
• 4 lg. eggs
• 1 cup milk
• 1 tbsp. lemon peel, finely grated
• 1/3 cup lemon juice
• 2/3 cup sugar

1. Place oven rack 1/3 up from bottom.
2. Preheat oven to 350F.
3. Butter a 3-quart Bundt pan; coat with 3 Tbsp.
4. fine bread crumbs; shake out excess.
5. In medium bowl, mix together flour, baking powder, and salt.
6. In large bowl with mixer on medium speed, beat butter and sugar until creamy; add eggs one at a time, beating after each addition; scrape down sides of bowl as necessary (mixture may look curdled that's OK); reduce mixer speed to low; add flour mixture in 3 additions, alternating with milk (begin and end with flour); beat only until blended after each addition; stir in lemon peel.
7. Scrape batter into prepared pan; level batter by rotating pan briskly.
8. Bake for 65-70 minutes until toothpick inserted in center comes out clean.
9. Cool in pan for 5 minutes, then cover with rack and invert; remove pan and leave cake upside down on rack; place over large piece of foil or waxed paper.
10. Glaze: Mix lemon juice and sugar together; brush all over hot cake (cake will absorb glaze); let cool completely before transferring to cake plate.

allpurpose, baking powder, salt, butter, sugar, eggs, milk, lemon peel, lemon juice, sugar

Taken from www.foodgeeks.com/recipes/784 (may not work)