Lemon Loaf

Topping

1/4 cup sugar
Juice of 1 lemon

Batter

1/2 cup butter

1 cup sugar

2 eggs

1 1/2 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 tsp grated lemon rind

Preheat oven to 350°F. Grease and flour a standard loaf pan.

Juice and zest the lemon. Set the zest aside for later. Combine the 1/4 cup sugar and the juice. Set in a warm place, stirring occasionally until needed. 

Cream butter, add 1 cup sugar, beat until fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, sift the flour, baking powder and salt together and add to creamed mixture, alternately with milk, starting and ending with the dry ingredients. Stir in grated lemon zest.

Spoon into a prepared loaf pan and bake at 350°F for 1 hour. Pour the reserved topping of lemon juice and sugar over the hot loaf and and allow to cool in pan.