1 1/2 c. flour, stir to aerate before measuring
2 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) butter
3/4 c. sugar
Grated rind of 1 lg. lemon (3 tbsp.)
2 lg. eggs
1/2 c. milk
1/2 c. sugar
Juice of 1 lg. lemon (3 tbsp.)

Butter bottom and sides of a loaf pan (9"x5"x3"). On wax paper thoroughly stir together the flour, baking powder and salt. In a medium mixing bowl, cream butter, 3/4 cup sugar and lemon rind; thoroughly beat in eggs, one at a time. Stir in flour mixture, alternately with milk, just until smooth each time. Turn into prepared pan.

Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, about 1 hour. Meanwhile, stir together the 1/2 cup sugar and lemon juice, sugar will not dissolve. Place hot baked cake in pan on a wire rack; slowly spoon lemon-sugar mixture over top of cake. Let stand about 10 minutes. Top of cake will glisten with sugar crystals. With a small metal spatula loosen cake edges; turn out; turn right side up. Cool.