Old-Fashioned Double-Lemon Cake

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   Sift flour, baking powder and salt onto piece of wax paper. Set aside. Combine lemon zest and granulated sugar in blender or food processor. Grind until lemon zest is almost as fine as sugar. Cream butter and lemon sugar in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating until smooth and flowing. Add lemon extract. Mix to combine (curdled appearance is fine). Add sifted dry ingredients. Mix until smooth. Transfer to greased 8 1/2-inch spring-form pan. Smooth surface with spatula. Bake at 325u00b0 on center of oven until lightly colored and wood pick inserted in center comes out clean, about 35 minutes.

* Per serving · 4 servings · Values may vary.

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