|Sugar||1 1⁄4 Cup (20 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Flour||4 1⁄2 Cup (72 tbs)|
|Baking soda||1 Teaspoon|
|Lemon extract||1 Teaspoon|
|Currants||1⁄2 Cup (8 tbs)|
|For white glaze|
|Powdered sugar||1 Cup (16 tbs)|
|Lemon extract||1⁄2 Teaspoon|
Cream the butter and sugar together.
Add well-beaten eggs.
Add the milk and flour alternately, beating well after each addition.
Mix 2 tablespoons of milk with the baking soda and add this to the cake mixture.
Last, add the lemon extract and currants.
Pour the mixture into a well-greased loaf pan.
Bake it at 350°F for 1 hour.
If desired, mix together the white-glaze ingredients and ice the cooled cake with the glaze.