Lemon Loaf.

Lemon Loaf

Yield: 10 slices

½ (125 ml) unsalted butter, softened
1 cup (250 ml) granulated sugar
2 large eggs
1 tbsp grated lemon peel
1 ½ cups (375 ml) all-purpose flour
1 ½ tsp basking powder
½ cup (125 ml) milk
2 tbsp (30 ml) lemon juice
Syrup: 1/3 cup (80 ml) granulated sugar
¼ cup (60 ml) lemon juice

Line 1.5-litre loaf pan with parchment paper and grease.
Set oven to 350 F (175C)
In a large bowl, beat butter until creamy. Beat in the sugar. Beat
in the eggs, one at a time, and lemon rind.
In a se4paratye bowl blend and sift all dry ingredients. Stir 1/3 of dry ingredients into butter mixture, followed by half the milk and then the remaining dry ingredients, and liquids.
Mix well. Scrape into prepared pan. Tap on counter to settle dough. Bake in centre of oven until a skewer inserted in the middle comes out clean. (About 45 – 60 minutes)
For the syrup Bring sugar and lemon juice to a boil stirring constantly. Boil for one minute. Drizzle syrup over cake and let cool.

Note: Slices may be frozen, well wrapped, up to one month.