• 1 lemon
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 Tbsp Kirsch (opt.)
• 3/4 cup canned crushed pineapple, well drained

1. Pre-heat oven to 350°F. Butter and flour a 9 X 5" loaf pan.
2. Finely grate the lemon rind and squeeze out the juice. Set aside.
3. Mix flour, baking powder and salt together. Set aside.
4. In electric mixer, cream butter with sugar. Add the lemon rind and juice and mix well. Incorporate the flour mixture.
5. Add eggs, milk and Kirsch (opt.) to the batter and beat until well-blended. Stir in crushed pineapple.
6. Pour batter into loaf pan and bake 55 to 60 minutes (or until it tests 'done').
7. Cool slightly before removing from pan and finish cooling on a wire rack.

(Deni)