Lemon Tea Bread

Oh, so good!  Don't skip the last step; it's what makes the bread unforgettable!  

Lemon Tea Bread

1/2 c. butter, softened

1 c. sugar

2 large eggs

1 1/2 c. flour

1 t. baking powder

1/2 t. salt

1/2 c. milk

2 T. lemon zest, divided

1 c. powdered sugar

2 T. fresh lemon juice

1 T. sugar

Beat softened butter at medium speed with an electric mixer until creamy.  Gradually add 1 cup 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 zest.  Spoon batter into greased and floured 8-x4-inch loaf pan.

Bake at 350 degrees 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 zest and 1 tablespoon sugar; sprinkle on top of bread.  Makes 1 loaf.