Set the oven rack in the center of the oven. Preheat the oven to 350 ° F. Grease a 5 inch x 8 inch loaf pan and line the bottom with waxed paper or parchment paper.

In a large bowl or the bowl of the stand mixer with the flat beater, cream the butter. Gradually add the first amount of sugar and beat 2 Minutes [/ cooked-timer]. Add 1 egg at a time and beat 1 Minute [/ cooked-timer].

In another bowl, combine the flour, salt and baking powder. At low speed, add half of the dry ingredients and the milk to the first preparation, beating until smooth no more. Stir in remaining dry ingredients.

Grate the lemon zest over the dough and incorporate with the candied lemon if you are using it.

Pour the dough into the pan and bake 40 to 50 minutes [/ cooked-timer] until a toothpick inserted in the center of the bread comes out clean. To add time: 5 minutes [/ cooked-timer].

Meanwhile: put the 1/4 cup (50 g) sugar and the juice of the lemon in a small saucepan, bring to a boil, stirring constantly, and remove from the heat.

When the bread is cooked, slowly pour the lemon syrup over the bread, let stand 10 minutes [/ cooked-timer] and unmold on a wire rack. Cool to room temperature before serving.