6 tbsp. soft butter
1 c. sugar
2 beaten eggs
1/2 c. milk
1 1/4 c. flour
1/4 tsp. salt
1 tsp. baking powder
grated zest of 1 lemon
1/4 c. confectioners sugar
few drops of lemon juice

Cream butter and sugar until light and fluffy. Add eggs and mix well. Sift flour, salt and baking powder. Add to creamed mixture alternately with milk. Pour into greased loaf pan and bake at 350°F for 1 hour.

Mix confectioners sugar, lemon juice and zest. Poke holes all over top of cake with a cake tester and pour on sugar-lemon mixture when cake comes hot from the oven. Let cool in pan.

Optional: Add 3/4 cup fresh blueberries or raspberries which have been tossed in 1/8 cup of flour until coated.