3 tbsp. oil
3/4 c. sugar
1/2 c. milk
2 eggs
1 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. lemon juice
1 tbsp. grated lemon rind

Mix oil and sugar. Stir in lemon juice, add eggs, one at a time, beating thoroughly after each addition. Mix flour, baking powder, and salt. Add to flour alternately with the milk. Stir in lemon rind. Beat well. Spread into greased and lightly floured 8 x 4 x 2 inch loaf pan. Bake at 325 degrees for 45 minutes or until tester inserted near center comes out clean.

LEMON GLAZE:

1 tbsp. lemon juice
2 tbsp. sugar

Brush with glaze and return to oven for 5 minutes. Brush again and bake 5 minutes longer. Let pan stand on wire rack for 10 minutes. Turn out of pan, cool, store airtight. Best if bread is allowed to stand for 1 day before cutting.