Lemon Pound Cake

• 2 1/3 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 1/4 cups sugar
• 3 eggs
• 1/2 cup milk
• 1 teaspoon grated lemon rind
• 1 tablespoon lemon juice

Instructions:

Grease a 10-inch bundt cake pan or 9-inch angel tube pan. Dust with flour. Sift flour, baking powder, and salt together. In a bowl, combine butter or margarine, sugar, and eggs. Beat 3 minutes at high speed. Combine milk, lemon rind, and juice in a cup. Stir flour mix into batter alternately with milk mix, beating after each addition, until smooth. Pour into prepared pan. Bake at 350º F for 1 hour, then cool on wire rack for 10 minutes. Sift confectioner's sugar on cake if desired.