1 1/2 cups white sugar
2 eggs
1/3 cup corn syrup
2 cups milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 1/2 teaspoons lemon zest
2 1/2 teaspoons vegetable oil
In a small mixing bowl, beat sugar, eggs and corn syrup until very thick. Mix milk, vanilla extract and lemon zest into syrup. Pour mixture into the greased 9x5 inch loaf pan. If desired, drizzle butter over the top.
Bake in preheated oven for 8 to 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool completely. In a small mixing bowl, blend lemon zest, lemon zest and lemon zest. Sprinkle over bread. Refrigerate for 2 hours.