Instructions: Preheat oven to 350 degrees. Lightly butter 8 1/2- by 4 1/2- by x2 1/2-inch loaf pan

Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk.

Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.

Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.

Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

This recipe yields 8 servings.

Comments: "Whenever were in the area, my husband and I stop at the Thompson House Eatery in Jackson, New Hampshire," says Sandra L. Michaud of Newtown, Connecticut. "I"m crazy about the freshly baked lemon bread that sometimes comes with meals there."

This sweet quick bread would make a nice breakfast treat, too.

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