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1
Preheat oven to 350 degrees Fahrenheit.
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2
In a medium bowl, combine the dry ingredients (flour through salt).
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3
In a large bowl, beat (with an electric mixer)1 cup of the sugar and the butter until fluffy.
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4
Add eggs, one at a time, and beating well after each addition.
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5
Beat in lemon zest and vanilla.
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6
Add dry ingredients to the butter-sugar mixture alternately with milk, starting and ending with dry ingredients.
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7
Pour batter into a sprayed or buttered 41/2 X 81/2 X 21/2 inch loaf pan.
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8
Bake until toothpick inserted into the center comes out clean, about 1 hour.
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9
Remove from oven.
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10
Do not remove cake from pan; set it aside while you make glaze.
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11
Meanwhile, in a small saucepan over medium-low heat, combine remaining 1/2 cup sugar with lemon juice and stir until sugar is dissolved, about 1 minute.
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12
While cake is still warm and still in the pan, gradually spoon the lemon glaze over it, adding more as glaze is absorbed.Use all of the glaze.
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13
Cool cake completely in the pan, then remove it from the pan.
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14
Serve warm or at room temperature with berries and/or ice cream, if desired.
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15
Wrap in foil or plastic wrap to store.
