In another bowl, cream together butter and sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition, and stir in the flour mixture alternately with the milk. Pour the batter into a well-buttered and floured loaf pan (8 1/2 X 4 1/2) and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, in a small bowl, stir 1/3 cup sugar into 1/4 C lemon juice until dissolved. Pour mixture over the bread while still hot. Let cool on rack for 10 minutes, then remove from pan to cool completely.
AUTHOR: Diana Wilson