Makes one loaf. Bake 1 hour at 325

1 lemon. Grate peel & set aside. Squeeze juice and mix with ½ cup sugar. Set where the sugar will get

warm and dissolve in the juice.

Grease and flour, or grease and line with waxed or parchment paper and grease again, one loaf pan. If

you use paper, measure it long enough to leave a two inch overhang on each end of the pan. Fold the

paper in from both sides to fit the bottom and up the ends. When the cake is baked and soaked with

lemon syrup, run a knife just along the side to loosen it from the pan, and then use the overhanging

ends to life the cake out and put it on a rack to cool.

Preheat oven to 325.

Sift together 1 ½ cups all purpose flour, 1 teaspoon baking powder & ½ teaspoon salt.

In mixing bowl cream together 6 tablespoons butter, 1 cup sugar & 2 eggs.

Add flour, alternating with

½ cup milk.

Stir in grated lemon rind, Spread in prepared pan and bake at 325 until cake tests done, about 1 hour.

Remove from oven and let rest 5 minutes, then use a fork to poke holes into hot cake and drizzle the

lemon sugar syrup over the cake until it has all soaked in. Remove from pan and cool on a rack.

Good with berries and whipped cream. Good plain.