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1/2 cup butter, softened
1 cup confectioners sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup confectioners sugar
2 tablespoons fresh lemon juice
1 tablespoon 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 rind. Spoon batter into greased and floured
8x4-inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick
comes out clean. Let cool in pan 10 minutes. Remove bread from
pan, and cool completely on a wire rack. Stir together
confectioners 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 sugar; sprinkle
on top of bread.

Yield: 1 loaf.

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