1 tbsp. dry yeast (1 pkg.)
1/4 c. warm water
1/2 c. milk
1/4 c. butter
1/2 c. sugar
1/2 tsp. salt
2 eggs
2 tsp. grated lemon peel
3 1/2 c. flour

EGG GLAZE:

1 egg yolk beaten with
1 tbsp. milk

Dissolve yeast in water. Heat milk and butter until butter melts. Pour into bowl containing sugar and salt; cool to lukewarm. Add eggs, one at a time. Stir in lemon peel and yeast mixture. Gradually add enough flour to make a soft dough. Cover, let double in size, flour counter and shape into flat cake about 9 inches in diameter.

Place in greased 9 inch springform pan. Let rise until doubled. Brush with Egg Glaze. Bake at 325 degrees for 35-40 minutes, until golden brown. Cool for 10 minutes. Remove from pan. Slice and serve warm.