With a mixer, beat 1/3 cup butter, sugar, and peel until fluffy. Add eggs, 1 at a time, beating well after each addition. Mix baking powder, soda, and flour. Add flour mixture and juice alternately to batter, beating to blend well. Butter and flour-dust a 4-1/2x8-1/2 inch loaf pan; pour batter into pan. Bake in a 325° oven until cake is golden brown, springs back when pressed in center, and begins to pull from pan sides, about 1 hour. Let cool for 10 minutes, then run a thin knife between cake and pan. Invert cake to loosen, then tip back into pan. With a long, thin skewer, pierce cake to bottom at 1 inch intervals. Slowly pour syrup over warm cake. Let cool on a rack at least 3 hours, or cover when cool and let stand up to 1 day. Invert cake onto a serving plate. Decorate with lemon slices and leaves. Serves 10. Per serving: 229 cal. (38 percent from fat); 3 g protein; 9. 6 g fat (5. 5 g sat.]; 34 g carbo.; 208 mg sodium; 65 mg chol. Meyer lemon syrup: In a 1 to 2 quart pan over high heat, combine: 2 tablespoons butter or margarine 1/4 cup sugar 1/2 cup Meyer lemon juice Bring to a boil; use warm. pc 142