Iced Lemon Loaf

1 cup unsalted butter, softened
3/4 cup sugar
3 TB grated lemon zest
1/2 cup lemon juice (the real stuff)
3 large eggs
11/3 cups all-purpose flour
2 ts baking powder
1/2 ts salt
1 to 1-1/2 cups confectioners sugar

For the cake: Preheat the oven to 350? F. Butter and flour your 9x5 loaf pan.
In a separate bowl mix together the flour, baking powder and salt, set aside.
Cream butter and sugar and add 2 TB lemon zest. Mix in eggs one at a time.
Then mix in the dry ingredients. Lastly, mix in 1/4 cup lemon juice. Pour batter into greased 9x5-inch loaf pan. Bake for approx. 1 hour. Let cool in pan before turning out.

For the icing: Stir together confectioners sugar, 1 TB lemon zest, and ? cup lemon juice. If you like your glaze thick then add in more confectioners sugar. (I?ve also added in some cornstarch, about 1 TB to thicken the icing, since I like mine really, pasty/thick)

When the cake is plenty cool it's time to glaze; decorate how you desire. I put some icing in a ziplock bag then cut a corner to make the lines of glaze.

For pics of this creation, please visit my food blog:
http://vanillakitchen.blogspot.com/
Dawn- cape cod, ma

http://www.nancyskitchen.com