Makes 1 (9- by 3-in.) loaf cake.
Note: This cake tastes better a day or two after it's made as the flavors settle into their own. Serve this in thick slices, loaded with fresh summer berries. From Beth Dooley.
• 2 c. flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 1 c. sugar
• 1 c. (2 sticks) butter, softened
• 4 eggs, well beaten
• Grated rind of 1 lemon
• 2 tsp. vanilla
• Berries for garnish
Directions
Preheat oven to 325 degrees. Generously grease and flour a 9- by 3-inch loaf pan.
In a small bowl, sift together the flour, baking powder and salt. In a large bowl, beat the sugar and butter together until the butter looks light and fluffy, then beat in the eggs, grated lemon rind and vanilla. The mixture will look separated. Fold in the dry ingredients, quickly and gently. The batter will be thick.
Pour batter into the prepared pan and bake until a toothpick inserted in the center comes up clean, about 1 hour. Cool about 10 minutes in the pan, then remove and cool completely on a wire rack.
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