2 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
5 tbsp. butter, softened
2 eggs, beaten
Grated zest of 1 medium lemon
1 c. milk

Mix together flour, baking powder and salt in a bowl and set aside. Cream sugar and butter together in a bowl until light. Add eggs and lemon zest and mix thoroughly. Add the flour mixture alternately with the milk to the creamed mixture half at a time. Mix until just blended.

Grease bread pan and line just the bottom with waxed paper. Pour in batter, smooth top with knife and bake in preheated 325°F oven 50 to 60 minutes or until a toothpick inserted in center comes out dry. Gently remove from pan by running knife around edges and turn out onto a rack. Spoon lemon topping (below) onto bread while it is still hot.

TOPPING:

1/3 c. super - fine sugar
Fresh lemon juice
Grated lemon zest

Mix sugar with enough lemon juice to make a thin paste (about 1/2 medium lemon). Spoon over the top of the bread a little at a time. When about half used, sprinkle on lemon zest. Continue spooning on remainder of topping. Place bread on a cookie sheet and heat under broiler 1 or 2 minutes until sugar bubbles and caramelizes (watch carefully). Slide onto rack to cool.

Makes 1 bread.