Sift together 1½ cups flour, 1 tsp baking powder, ½ tsp salt, and the grated rind of 1 large lemon.

Cream ½ cup margarine with 1 cup sugar. Blend in 2 eggs, and beat until light and fluffy.

Combine juice of ½ lemon with enough milk to make ½ cup of liquid.

Add dry ingredients to creamed mixture alternately with milk & lemon juice (3 dry additions, 2 liquid additions).

Bake in greased loaf pan for 60-70 minutes at 350°F. Cool 5 minutes. Drizzle with ¼ cup sugar combined with juice of ½ lemon. Cool completely, then remove from pan.

(Recipe adapted from the Purity All Purpose Flour Cook Book, the Quick Breads section of which is disintegrating. The rest of the book, not so much. Quick Frank Supper, anyone? 😉 )