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Vermont Lemon Bread -- Charles Kenfield

Makes one loaf.  Set oven to 325 degrees. 6  Tbp.  butter - softened 1¼  C.  sugar - reserve ¼ Cup 2  eggs 1½  C.  all purpose flour 1¼  tsp. baking powder ½   tsp. salt ½  C. milk zest of one large lemon juice of one large lemon Cream butter and 1 Cup sugar well.  Beat in eggs.  Add dry ingredients and milk alternately.  Mix well and add lemon zest finely chopped. Put into greased 9x5x3 inch loaf pan. Bake for one hour or until tooth pick comes out clean.  Remove from oven and prick with a fork right away. Combine lemon juice with reserved sugar.  Drizzle over loaf while still hot.  Use all of it. When cool, turn out of pan. This recipe can be easily doubled for 2 loaves.