Makes 1, 8 to 9 inch 2 Layer Cake

This basic lemon cake is delicious on its own or as the beginning of many other desserts.

3 cups all-purpose flour

1 tablespoon baking powder

2 cups sugar

1 cup butter (2 sticks or ½ pound)

4 eggs

¼ cup lemon juice

1 teaspoon lemon zest

1 cup cold water

Pre heat the oven to 350°.  Prepare 2 8 or 9 inch cake pans with non stick spray or by lining with bakers' parchment.  Sift flour and baking powder together and set aside.  Blend the sugar and butter together until soft and fluffy.  Add the eggs, one at a time, beat in well after each addition.  Add the lemon juice and zest and mix well.  Add the dry ingredients alternately with the water and mix well.  Divide between the prepared cake pans and bake in the center of the oven for 30 to 35 minutes or until a slim skewer inserted in the center comes out clean.  Remove from the oven and allow to cool on cake racks before removing from the pans.