Prep time 20 minutes
Cook time 40 minutes
Preheat oven to 350
Butter a 9-inch springform pan, line the bottom with parchment paper, and butter that as well
In a medium bowl, whisk together flour, baking powder and salt. Set aside
In a large bowl with an electric mixer, cream together the sugar, butter, and lemon zest until pale and fluffy.
Mix in eggs one at a time. (Mixture will appear lumpy). Then, blend in vanilla
Add in half of the flour mixture and mix until combined. Gently fold the batter to make sure everything is evenly mixed.
Pour the batter into the springform pan and spread into an even layer.
Bake until the cake is set, about 45-50 minutes (a toothpick or knife can come out clean)
Let the cake cool for 10 minutes and then run a knife around the edges to loosen. Remove the springform pan and then continue to let cool
Top with powdered sugar, fresh whipped cream, and more lemon zest! (Also is delicious with fresh berries on top(=)