This bright and light cake goes great with fresh strawberries and blueberries. It uses a loaf pan instead of the traditional bundt pan.
Mix together sugar and butter
Add eggs, lemon juice and zest – mix well.
Add salt, flour and baking powder – mix until incorporated.
Add milk and mix until incorporated.
Bake at 325 degrees in well greased loaf pan for 1 hour – or until golden brown. I like to sprinkle a little bit of sugar on the inside of the pan to keep it from sticking and add a little extra sweetness to the cake.
Combine lemon juice and sugar and pour over warm cake. Poke holes in the cake with a toothpick so all of the lemony goodness fills the cake.
Serve either warm or cool.
1/2 cup butter, melted
1 cup sugar
1 tablespoon lemon juice
Zest of one lemon
1/4 teaspoon salt
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
1/3 cup lemon juice
1/4 cup sugar