• 2 1/2 cups sifted all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon salt 
• 1/3 cup unsalted butter 
• 1 1/4 cups granulated sugar 
• 2 tablespoons finely grated lemon peel 
• 2 eggs 
• 1 cup milk 
• 1/3 cup lemon juice 

Heat oven to 325 degrees. 
Sift together flour, baking powder and salt. 
Cream the butter with 1 cup sugar and the lemon peel in a large bowl. 
Add the eggs one at a time, mixing well after each addition. 
Sift in the flour mixture in three parts, alternating with thirds of the milk. 
Mix well. 
Pour into a well greased 9" X 5" X 3" loaf pan. 
Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. 
Just before removing cake from oven, heat the lemon juice with the remaining 1/4 cup sugar in a small saucepan until the sugar dissolves. 
As soon as the cake is done, pierce the top all over with a long thin  needle. 
Pour lemon juice mixture over. 
Cool on a wire rack 1 hour. 
Remove from pan; cool on rack 2 hours longer before serving..