Lemon Tea Bread

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
3 Tbs. lemon rind, divided
1 cup powdered sugar
2 Tbs. fresh lemon juice
1 Tbs. granulated sugar

Prep. time: 1 hour 20 minutes
Yield: 8 servings

Preheat oven to 350º.

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 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 2 Tbs. lemon rind. Spoon batter into greased and floured 8- x 4-inch loaf pan.

Bake 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 Tbs. lemon rind and 1 Tbs. sugar; sprinkle on top of bread.

Lemon-Almond Tea Bread: Stir 1/2 Tsp. almond extract into batter. Proceed as directed.

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