Lemon Tea Bread

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup butter softened
• 2 large eggs 
• 1.5 cups flour all-purpose
• 1 cup granulated sugar 
• 1 tablespoon granulated sugar 
• 2 tablespoons juice of lemon fresh
• 2 tablespoons lemon rind divided
• 0.5 cup milk 
• 1 cup powdered sugar 
• 0.5 teaspoon salt 

Equipment

• frying pan
• oven
• wire rack
• hand mixer

Directions

1. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy.
2. Add eggs, 1 at a time, beating just until blended after each addition.
3. 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- x 4-inch loafpan.
4. Bake at 350 for 1 hour or until a wooden pick inserted in center of bread comes out clean.
5. Let cool in pan 10 minutes.
6. Remove bread from pan, and cool completely on a wire rack.
7. 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.
8. Lemon-Almond Tea Bread: Stir 1/2 teaspoon almond extract into batter. Proceed as directed.