Palermo Lemon Cake

Ingredient :

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup sugar
1 Egg -- unbeaten
1 teaspoon grated lemon rind
3/4 cup milk

Method :

Sift flour once, measure, add baking powder and salt and sift together
three times.

Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.

Add egg and lemon rind and beat well.

Add flour, alternately with milk, a small amount at a time. Beat after
each addition until smooth.

Bake in two greased 9 inch layer pans in moderate oven (375 degrees) 25
minutes.

Put layers together with Lemon Filling and cover top and sides of cake
with Palermo Lemon Frosting.