Preparation:
Have all ingredients at room temperature. Preheat oven to 325*F. In a bowl, combine cake flour, baking powder and salt; sift mixture three times and set aside. In the bowl of an electric mixer, beat butter until creamy. Gradually add sugar and beat on medium speed, scraping down sides of bowl at intervals, until light and smooth, 5-6 minutes. Add eggs one at a time, and continue beating until mixture is thick, fluffy and double in volume, 4-5 minutes. Remove bowl from mixer and using a rubber spatula, carefully fold in one-fourth of flour mixture, then one-third of milk. Continue folding in flour mixture and milk alternately, ending with flour. Mix in 3 tablespoons lemon juice and the zest. Carefully pour batter into cake pan, preventing any air pockets from forming. Bake in center of oven until top is set and springs back when touched, and cake pulls away slightly from sides of pan, 45-55 minutes. Remove from oven and let stand 1-2 minutes. Place a sheet of waxed paper under a cooling rack and turn cake out onto rack. In a bowl, combine remaining 1/2 cup lemon juice, 3 cups confectioner's sugar and vanilla; whisk until smooth. Generously brush glaze onto warm cake and let stand until cool, 1 hour. Dust with confectioner's sugar just before serv |
