Ingredients

• 1/2 cup butter, softened at room temperature
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup milk
• 1 and 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• Grated rind of 1 lemon

• Juice of 1 lemon
• 1/4 cup granulated sugar

Instructions

1. In a large mixing bowl, cream together butter, sugar and 1 egg.
2. Beat in second egg and beat until well combined.
3. Blend in milk and stir just until combined.
4. In a medium mixing bowl, stir together flour, baking powder, salt and lemon rind.
5. Pour the flour mixture over batter and stir only to moisten being careful not to over mix.
6. Spoon into a greased 9x5x3 inch loaf pan.
7. Bake in 350°F oven for 50–55 minutes or until cake tester inserted into the centre comes out clean.
8. Cool in pan for 10 minutes.
9. Remove from pan and place on wire cooling rack with a piece of parchment paper or waxed paper under the cooling rack. (this will make it easier to clean up the spilled drizzle)
10. Using a toothpick or very sharp knife, poke holes all over the top of the lemon loaf about two inches apart.
11. Prepare the glaze by combining the juice of 1 lemon with 1/4 cup of granulated sugar in a small bowl. Mix well.
12. While the loaf is still warm, pour glaze over the entire top of the loaf. Use a pastry brush to brush any glaze that has dripped onto the parchment paper onto the sides of the loaf.

• Storage:
  Wrap the loaf in plastic wrap and keep at room temperature for up to three days.
• Freezing:
  Wrap loaf in two layers of plastic wrap, followed by aluminum foil and store up to 1 month in the freezer.