Lemon Bread

Preheat the oven to 350˚F. Grease an 8x4-inch loaf pan with butter and set aside. You can also line the pan with parchment paper.

In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 to 7 minutes. Beat in the eggs, lemon juice, and lemon zest.

In a separate bowl, whisk the flour, baking powder, and salt; stir it into the creamed mixture alternately with the milk, beating well after each addition.

Pour the batter into the loaf pan.

Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool in the pan for 15 minutes; then remove the bread from the pan and transfer it to a wire rack.

Whisk the powdered sugar and fresh lemon juice in a small mixing bowl, and drizzle the glaze over the lemon bread.

Cut and serve.