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.
