Lemon Cake

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Butter a loaf pan (6-cup); set aside.
3. 3
   Using a food processor and the steel knife, combine first 3 ingredients (flour - salt) and process for 3 seconds.
4. 4
   Pour into a bowl and set aside.
5. 5
   Using the food processor and same steel knife process sugar and lemon peel until peel is minced (20 seconds).
6. 6
   Add eggs and process one minute, scrapping down work bowl.
7. 7
   Add butter and process one more minute.
8. 8
   Spoon reserved dry ingredients to work bowl and process using 2 on/off turns.
9. 9
   Run spatula along sides to incorporate all dry ingredients and process using 1 or 2 on/off turns.
10. 10
    Transfer to prepared pan.
11. 11
    Bake for 50-60 minutes or until toothpick inserted in center of cake comes clean.
12. 12
    Cool in pan for 5 minutes and insert onto rack, turning right side up.
13. 13
    To make icing, mix powedered sugar and lemon juice in a small bowl.
14. 14
    Brush on top and sides of hot cake.
15. 15
    Cool completely.
16. 16
    Cake can be prepared 3 days ahead of time, wrapped tightly and stored at room temperature or can be frozen.