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1. Preheat the oven to 350°. With a pastry brush or a paper towel, lightly spread the bottom and sides of an 8-inch tube pan (including the inner cone of the pan) with the 2 teaspoons of soft butter.
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2. Sprinkle the bottom and sides of the pan evenly with bread crumbs, turn the pan over and tap out any excess crumbs.
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3. Cream the ½ pound of butter and sugar together with an electric mixer set at medium speed or by beating them against the sides of a bowl with wooden spoon until very light and fluffy.
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4. Now beat in the 4 eggs, 1 at a time, making sure that each one is thoroughly incorporated before adding another. Then beat in the tablespoon of brandy, teaspoon of vanilla and teaspoon of grated lemon rind.
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5. Should the mixture appear to be curdling, beat it very hard until it becomes smooth again. Sift the flour, cornstarch, salt and baking powder together into a mixing bowl and add them to the butter-egg mixture all at once. Beat vigorously until the ingredients are all absorbed, but no longer.
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6. Pour the batter into the prepared tube pan. Rap the pan once sharply on the table to eliminate any air pockets, and bake in the center of the oven for 50 to 60 minutes, or until the top is golden brown and springy when lightly touched.
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7. Run a knife around the edge of the cake to loosen it from the pan; then place a wire cake rack on top of the cake and invert the two.
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8. Set another rack on top of the cake and again invert, so that the top of the cake is now facing up. Serve at room temperature.
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