Spring is in the air, even in Cleveland.  Serve afternoon tea on the porch along with this wonderfully old-fashioned cake, from Gourmet magazine.  Light and delicious - and easy to make.  

Lemon-Glazed Butter Cake

Serves 6

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
•  1/4 teaspoon salt
• 1/2 cup plus 1 tablespoon whole milk
• 1 tablespoon grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1 stick unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs at room temperature 
• 1 cup confectioners sugar
• 1/4 cup fresh lemon juice

• Garnish:

  confectioners sugar for dusting
  scored lemon peel

• Preheat oven to 350°F with rack in middle. Butter and flour an 8- by 2-inch round cake pans.
• Whisk together flour, baking powder, and salt. Stir together milk, zest, and vanilla.
• Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
• At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture, and mixing until each addition is just incorporated.
• Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.
• Whisk together confectioners sugar and lemon juice until smooth.
• Turn out cake onto a rack set over a baking sheet, then invert. Brush top and side of cake with glaze. Cool completely. Dust with confectioner's sugar.

Cooks’ note: Cake can be glazed 1 day ahead and kept at room temperature.

Recipe by Andrea Albin