1 c  Sweet Butter
1 1/2 c  Sugar
4 lg Eggs
3 c  Flour, Sifted
2 ts Baking Powder
1/2 ts Salt
1 c  Whole Milk
2    Lemons, Zest Only, Grated

GLAZE
1/3 c Cognac
1/3 c Lemon Juice
1/2 c Sugar

Preheat the oven to 350 degrees. Butter and flour a 9″ cake pan. Cream the
butter and sugar together. Beat the eggs in one at a time. Sift the flour,
baking powder and salt together. Add to the butter mixture in thirds,
alternating with the milk and beating until smooth after each addition.
Stir in the lemon zest. Pour the batter into the pan. Bake until the cake
tests done (about 1 hour). Remove from the oven and let sit for several
minutes. Turn onto a rack. Stir the glaze ingredients together until the
sugar dissolves. Brush onto the cake. Allow to cool.