1 medium sized lemon juiced (just the lemon juice)
Preheat your oven to 350 degrees F.
Prepare a 1.5L loaf pan (8 by 4.5 inches) by lining it with parchment paper. Set aside.
With a mixer cream together the butter and sugar.
Add in the eggs, 1 at a time.
In a separate bowl combine the flour, baking powder and salt.
Add 1/2 of the flour mix to the butter mix.
Then add 1/2 of the milk.
Add the remaining flour mix.
Mix in the remaining milk and lemon zest.
Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
When the cake is done baking, take it out of the oven, and pierce holes in it with a knife – make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
Let sit. This cake is even better the next day.
1 medium lemon = approximately 2 tbsp lemon juice and 1 tbsp lemon zest