Pound Cake*

2 Cups all-purpose flour

1/4 Teaspoon salt

1 Cup butter -- at room temperature

1 3/4 Cups sugar

5 eggs

1 1/2 Teaspoons vanilla extract or 1 Tbsp lemon zest and

1 Tbsp lemon juice

Garnish: Sifted confectioners sugar

Preheat the oven 325F. Lightly grease and flour a 9- x 5-inch loaf pan. Set aside. Sift together the flour and salt. Set aside. In the large bowl of an electric mixer, beat the butter until very light and creamy. Add the sugar gradually and continue beating for 5 minutes until mixture is very fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla or lemon zest and juice. Fold in the dry ingredients, mixing just until the batter is smooth and blended. Spoon into the prepared pan. Bake for 1 1/4 hours, or until a cake tester inserted in the center of the cake comes out clean. Cool on a rack for about 10 minutes. Remove the cake from the pan. Cool thoroughly and sprinkle with confectioners sugar.

YIELD: 12 servings