Lemon Bread

1 1/2 C flour
1 tsp baking powder
1/4 tsp salt
1 TBS grated lemon rind
1 stick butter
1 C sugar
2 eggs
1/2 C milk
Topping:
1/3 C sugar
1/4 C lemon juice

Heat oven to 350* Sift four, baking powder and salt together into a bowl. Stir in lemon rind.

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