1½ cups flour1 cup sugar 1 tsp. baking powder Glaze: 4 ½ Tbsp. lemon juice ½ tsp. salt 2 eggs ½ cup milk ½ cup salad oil (not olive) 2 tsp. grated lemon zest 1/3 cup sugar
In a bowl, stir together flour, sugar, baking powder & salt. In a sm. bowl, beat together eggs, milk, oil, & lemon zest. Add egg mixture to flour mixture & stir just until blended. Spread batter in a greased 4½” x 8½” loaf pan. Bake until a cake tester comes out clean, 45 to 50 mins. Remove the pan to a wire rack. To make the glaze: Combine lemon juice & sugar in a sm. saucepan. Stir over med. heat until the sugar dissolves. Using a long, wooden skewer, poke numerous holes in the hot cake right through to the bottom. Slowly drizzle hot glaze over the bread. Let cool for 15 mins, then remove bread from pan & let cool completely. Serves 8.
Adapted from the Food Section S.F. Chronicle, Wed. April 15, 1998