Parchment line 4 medium or 3 large
loaf pans and set aside. In a mixing bowl, fitted with a paddle attachment,
cream together the butter, sifted flour and baking power, until light and
fluffy.
In a separate bowl whip sugar, salt and eggs until very light in color (as
you would for a sponge cake). Fold in the vanilla and lemon juice last.
Fold the whipped sugar and eggs into the creamed butter flour mixture. it is
best to add the eggs in three stages, fold in gently to avoid the collapse of
the cell structure.
Fill pans 2/3 full.
Start with a cold oven. Bake in 350 degree F (176 degrees C) oven until the cakes test done. Let cakes
rest 10 minutes before de-panning. Peel off parchment paper. Cool to room
temperature before packaging or decorating.
