Instructions: Preheat oven to 350 degrees (325 degrees if a dark-colored pan is used). Grease and flour a 9 inch loaf pan.

In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy, three minutes. Add eggs, one at a time, beating well after each addition. Add milk and 2 tablespoons of Meyer Lemon Syrup.

In small bowl, sift together flour, baking powder and salt. On low speed, add flour mixture to butter mixture in small amounts, beating well until well blended and very fluffy. Stir in sliced peel.

With large spatula, scrape batter into prepared pan. Bake in center of preheated oven until top is golden brown and a tester inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan for 10 minutes before turning out to set upright on a wire rack. Brush warm cake with remaining syrup and let stand to cool completely before slicing. Store wrapped in plastic, at room temperature.

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