1/2 C sugar
1/4 C lemon juice
Preheat oven 325 degress F. Lightly grease loaf pan.
Cream butter & sugar in small bowl with beaters till light and fluffy. Beat in lemon rind, then add egg gradually, beating well after each addition. Transfer this to a large bowl.
Use large metal spoon fold in flour mixture (flour, baking powder, 1/4 ts salt, and lemon juice) Stir till combined and almost smooth.
Spoon mixture into tin and smooth surface. Bake for 1 hour and 20 minutes or till skewer comes out clean when inserted. (My loaf took less than time alloted so watch carefully).
Remove from tin and turn out on wire rack.
For topping, mix sugar and lemon juice but don't dissolve the sugar. Quickly brush over top of warm cake and let cool so topping has time to harden.