Lemon Bread

3/4 cup butter

2 cups white granulated sugar

3 large eggs

3 1/2 cups sifted white flour

1 tablespoon, plus 1 teaspoon baking powder

1 /2 teaspoons salt

2 cups lemon pudding made following the direction from a 3-oz. box of instant lemon pudding mix

3 tablespoons milk

1 1/2 tablespoons fresh lemon juice

1 1/2 cups white granulated sugar

In a large bowl, cream the butter, sugar, and eggs.  Mix in the flour, baking powder, salt, prepared lemon pudding, and milk.  Pour into 3 greased and floured aluminum bread tins, filling them 1/2 full.  Bake in 350 degree oven for 45 to 60 minutes or until a toothpick inserted comes out clean.  Use a fork to poke a few holes in the top of the bread when it is hot out of the oven.  To make topping:  Heat sugar and 1 1/2 tablespoons of fresh lemon juice in a quart saucepan over low heat until sugar is dissolved.  Pour sugar mixture over tops of hot bread.  Allow bread to cool in pans for 10 minutes and then turn out onto wire racks to cool.  Sugar mixture will harden.