1 med. lemon
2 1/4 c. all purpose flour
1 1/2 tsp. double-acting baking powder
3/4 tsp. salt
Sugar
3/4 c. butter
3 eggs
3/4 c. milk

Preheat oven to 350 degrees. Grease 9 x 5 inch loaf pan. From lemon, grated 1 tablespoon peel and squeeze 4 1/2 teaspoon lemon juice; set peel and juice aside.

In large bowl with fork, mix flour, baking powder, salt and 1 1/2 cups sugar. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in lemon peel.

In small bowl with fork, beat eggs slightly, stir in milk. Stir egg mixture into flour mixture just until flour is moistened; spoon evenly into pan. Bake 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan.

In 1-quart saucepan over medium-high heat, heat lemon juice and 2 tablespoon sugar to boiling. Cook mixture, stirring frequently, until slightly thickened, about 5 minutes. With pastry brush, brush sugar evenly over top of bread. Serve bread warm. Or, cool bread completely on wire rack to serve later. Makes 1 loaf.