Lemon Bread (cake)


Source: Liz Levine

For the Bread
6 T margarine
½ cup sugar
2 eggs, beaten
½ cup milk
grated rind of 1 lemon
1-1/2 cup flour
1 T baking powder
¼ tsp. salt

For the Topping
1/3 cup granulated sugar
juice of 1 lemon whose rind was grated into the mixture

Cream margarine and ½ cup sugar. Add eggs, milk and grated lemon rind. Sift together the flour, baking powder and salt. Add to the other mixture quickly and only until well blended. Do not over mix.

Spoon into greased bread pan. Bake at 350 for 1 hour plus 5 minutes.

Combine the 1/3 cup sugar and the lemon juice. Prick top of bread with a toothpick and pour the lemon juice mixture over the top. The juice will soak into the bread.
Cool in the pan and store in the pan.