Lemon Loaf

Lemon Loaf 3 cups all purpose flour 2 cup granulated sugar 2 teaspoons baking powder 1 teaspoon salt 4 large eggs 1(12 fl.-oz. can) Evaporated Milk 1/2 cup canola oil 3 teaspoons grated lemon peel (about 2 lemons and reserve lemon for later use) Optional Lemon Syrup: 2/3 cup sugar Juice from 2 lemons Preheat oven to 350F. Grease and lightly dust with flour a 9x5-inch loaf pan. In a large bowl, stir together the flour, sugar, baking powder and salt. In another mixing bowl, using an electric mixer beat the eggs. Add the evaporated milk and oil and mix in. Add the zest and mix in. Pour the wet mixture into the dry mixture and mix in just until combined. Pour into the prepared pan and place into the preheated oven. Bake 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove and place onto a cooling rack. You can eat just as it is or if you want, you can make the syrup. OPTIONAL: To make the syrup, put the sugar into a small saucepan along with the juice from the lemons and cook over medium low heat stirring all the while until the sugar is dissolved and a light syrup is formed. Poke holes in the loaf and drizzle on the syrup while the loaf is still hot. Cool in the pan for 20 minutes while the syrup soaks into the loaf, then run a knife round the edge of the pan and place the loaf onto the rack to cool the rest of the way.