Lemon-drenched lemon cake

I have discovered some great foodie blogs lately and have been salivating over all the great food that others make. Today I came across a post about lemon cake and it made me crave it. I'm a sucker for anything lemon. Since I already have a great recipe handed down from my mom that needed no improving upon I went straight to the kitchen and whipped one up. After one slice of this perfect, absolutely perfect cake, it became clear that when I next bake this cake (very soon) I will have to double the recipe. Tag, Hudson (at home with a cold) and I have already managed to devour alomost half of it. The very best part of it is the top crust which becomes sweet, lemony and crunchy after you pour the lemon juice and sugar all over it while it's still hot. Are you drooling yet?

Here's the recipe in case anybody feels so inclined:


1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
zest from one lemon
1 1/2 cups flour
2 tsp baking powder


Cream butter and sugar. Add eggs, milk and lemon zest. Add flour and baking powder. Pour into greased loaf pan. Bake at 325* for about an hour. Combine juice from one lemon and 1/4 cup sugar and, after poking holes all over the top of the cake, pour it slowly all over the top letting it soak in. Let cool and enjoy.