1/2 lb. unsalted butter
3 c. sugar, divided
4 eggs
3 c. flour
1/2 tsp. salt
2 tsp. baking powder
2 1/2 tbsp. grated lemon rind
1/2 c. milk
1/2 c. half and half
Juice of 3 lemons

In large bowl, cream butter and 2 cups sugar. Add eggs, 1 at a time, beating after each addition. Sift together flour, salt and baking powder. Combine with rind. Add to butter mixture alternating with combined milk and half and half; mix well.

Pour into 2 greased 9"x5" or 8"x4" bread pans. Bake at 350 degrees for 50 minutes, or until tester comes out clean. While bread is baking, combine 1 cup sugar and lemon juice. Mix until sugar is dissolved. Pierce top of hot baked bread with fork in 10 to 20 places. Loosen sides from pan. Spoon juice mixture over top and sides. Cool in pan 30 minutes. Remove from pan. Finish cooling on rack. Freezes well.