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PdfGrease four 2 lb (907 g) loaf pans and line with parchment paper.
Cream the butter, sugar, lemon zest, and salt in an electric mixer on medium speed with the paddle, scraping down the bowl as needed, until the mixture is smooth and light in color.
Sift together the flour, cornstarch, and baking powder.
Mixing on low speed, add the eggs alternately with the sifted dry ingredients in three stages.
Scale 1 lb 10 oz (737 g) of batter into each prepared pan.
Bake in a 375°F/191°C oven until a skewer inserted near the center of the cake comes out clean, about 45 minutes.
Cool the cakes in the pans for a few minutes, then unmold and transfer them to wire racks and cool completely.