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Ingredients:
1 medium lemon:
1 T grated lemon peel
4 T lemon juice
2 ¼ cups all-purpose flour
1 ½ teaspoons baking power
Pinch of salt
1 ½ cups sugar plus 4 T
1 ½ sticks room temperature butter
3 eggs
¾ cup milk
1 teaspoon lemon oil
Preheat over to 350 F. Grease desired pan(s). From lemon, grate 1 tablespoon of peel, and squeeze 4 T lemon juice and set aside.
In large bowl, mix flour, baking powder, salt and 1 ½ cups sugar. Cut butter into dry mixture until it resembles breadcrumbs. Stir in lemon peel. In a small bowl, gently beat eggs, milk and lemon oil. Pour egg mixture into dry mixture until moist. Do not over mix!
Bake large loaf for 1 hour and 15 minutes or 3 small loaves for 45 minutes or until toothpick comes out clean. Cool on wire rack.
In small saucepan over medium heat, bring 4 T lemon juice and 4 T sugar to a boil, stirring constantly. Cook about 5 minutes until mixture thickens.
With pastry brush, spread lemon glaze over top of cooled cake.
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