• Either butter or spray 9 inch round baking pan with non-stick spray
• NOTE- To guarantee that you get the cake out perfect every time...line the bottom of the pan with parchment before buttering or spraying pan (or use a Spring-form Pan)

Cake Batter:

• Cream butter and sugar for 5 minutes.
• Add eggs one at a time until incorporated after each one.
• Scrape sides of bowl.
• Combine flour and baking powder, add slowly to butter mixture.
• Add lemon juice and zest, continue mixing until just combined
• Pour batter into prepared pan.. spread out evenly... pop into oven
• Bake at 350 degrees- 50 to 60 min, until golden brown on top
• Meanwhile.... make the soaking liquid

Soaking Liquid:

• Mix 3/4 c. sugar with juice and grated zest of lemons in a saucepan
• Heat over low to medium heat until sugar melts... then set aside
• When cake is done, take it out of the oven, and prick it all over with a fork. Slowly pour the soaking liquid evenly all over cake.
• Let cake sit overnight on counter, covered.
• The next day, turn cake out of pan onto a serving plate.

Icing:

• Mix 2 cups of powdered sugar with lemon juice until it looks like elmer's glue... or maybe a little thicker
• Pour over cake
• To make the cake look and taste more lemony, grate on some more lemon peel over the glaze before it sets.
• Slice and devour