LEMON TEA BREAD
½ cup butter
1 cup sugar
grated zest of 2 lemons
2 eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
2 teaspoons lemon juice
GLAZE
Juice of 2 lemons
½ cup sugar
Preheat oven to 325 degrees. Spray loaf pan with non-stick cooking spray and set aside. In a large bowl, beat butter and sugar with mixer until light and fluffy. Add zest and eggs, mix well. Combine dry ingredients and add alternately with milk and lemon juice. Spoon into prepared pan. Bake 1 hour. Remove and place on wire rack in pan. Mix glaze ingredients and pour over hot cake in pan. Allow to cool 10 minutes and remove cake from pan to wire rack and cool completely. Garnish with lemon slices, lemon curls, and fresh mint.
Yield: 10-12 servings