1/2 cup butter
1 cup sugar
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 medium sized lemon zested (just the lemon zest)
1 medium sized lemon juiced (just the lemon juice)
1/4 cup sugar
Preheat your oven to 350 degrees F/175 degrees C.
Grease an 8″ to 9″ loaf pan. Set aside.
Cream together the butter and sugar.
Add in the eggs, 1 at a time.
In a separate bowl combine the flour, baking powder and salt.
Add 1/2 of the flour mix to the butter mix.
Then add 1/2 of the milk.
Add the remaining flour mix.
Mix in the remaining milk and lemon zest.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While waiting combine the juice from 1 lemon with 1/4 cup sugar.
When the cake is done baking, take it out of the oven and pierce holes in it with a knife – make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake. Enjoy!