This bright and light cake goes great with fresh strawberries and blueberries.  It uses a loaf pan instead of the traditional bundt pan.

Step 1:

Mix together sugar and butter

Step 2:

Add eggs, lemon juice and zest – mix well.

Step 3:

Add salt, flour and baking powder – mix until incorporated.

Step 4:

Add milk and mix until incorporated.

Step 5:

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.

Step 6:

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.

Ingredients:

1/2 cup butter, melted

1 cup sugar

2 eggs

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