Betty June Koricanek
¾ c. butter 2 ¼ c. sugar, divided
3 eggs 2 ¼ c. flour
¼ t. baking soda ¾ c. buttermilk
½ t. salt juice of 2 lemons
grated rind of 1 lemon
Cream butter and 1 ½ c. sugar. Add eggs. Sift dry ingredients together and add to butter mixture alternately with the buttermilk. Beat well after each addition. Stir in grated rind and pour into greased and floured 9x5x3 loaf pan. Bake 325° for 1 hour and 20 minutes. Mix lemon juice and remaining sugar while bread is baking and let stand to allow sugar to dissolve.
Cool bread for 15 minutes, then remove from pan. Place on wire rack and pierce top with fork in several places. Slowly spoon lemon mixture over the bread.