Lemon tea bread

(A lemon cake with a glaze. Recipe and notes from Kandice. Tastes superb!)

From Southern Living.... I always leave off the last step, since I usually bake the night before and let it cool overnight before making the glaze. I also find it pretty difficult to get two tablespoons of lemon rind off of one lemon without endangering fingers - but I'm sure it can be done.

MAKES 1 (8-INCH) LOAF

PREP: 15 MIN., BAKE: 1 HR.

• ½ cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons lemon rind, divided
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar

BEAT softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

STIR together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- × 4-inch loafpan.

BAKE at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

STIR together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.