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Lemon Loaf Cake

Beat to a cream one and a half cups of sugar, one-half cup of butter, adding gradually, the beaten yolks of two eggs, one cup of sweet milk, grated rind of two lemons, three and one-half cups of flour, with a pinch of salt and heaping teaspoonful of baking-powder sifted through the flour, whipping in at the last of the mixing the stiff-beaten white of one egg (a half-teaspoonful of grated nutmeg and cup of raisins may be added sometimes to vary this). To make the icing place one and a half cups of sugar in a saucepan with juice of two lemons and grated rind of one. Boil till it strings from spoon, when pour over the stiffwhipped white of one egg and beat with fork till icing begins to stiffen, then spread on top and sides of cake.