Irish Tea Cake

Preheat oven to slow (325°).

Grease 2 (9 x 5 x 3) loaf pans. Place 2/3 cup flour in medium size bowl.

Add currants and toss well to coat; set aside.

Sift together remaining flour and baking powder onto waxed paper.

Beat together butter, sugar, lemon juice and vanilla in large bowl of electric mixer and beat until light and fluffy.

Beat in eggs, one at a time.

Add sifted dry ingredients alternately with milk in 3 or 4 additions, beginning and ending with dry ingredients, mixing after each addition only enough to just combine ingredients.

Fold in currants and all the coating flour.

Spoon batter into prepared pans, dividing equally. Smooth tops.

Bake in preheated oven for 1 hour and 20 to 25 minutes or until loaves are lightly browned and springy to the touch and begin to pull away from the sides of the pans.

Cool cakes in pans on rack 15 minutes.

Carefully loosen cakes around edges with thin bladed spatula.

Turn out on racks and cool right side up for 1 hour.