Allison brought back lemons from CA so we made lemon pound cake for Taylor's school carnival.  You can all it lemon bread if it makes you feel better about eating it for a snack!  Great with whipped cream and strawberries but my favorite is just plain.  This is from one of my old neighbors in Provo, Becky Bawden.


1/2 c butter
1 c sugar
2 large eggs
Grated peel of 1 lemon, around 1 tsp packed
1 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1/2 c milk

Glaze: 1/2 c powdered sugar and juice of 1 lemon

Preheat oven to 350 degrees.  Grease a 9x5x3 bread pan.  In a mixer, beat butter and sugar at medium speed until light and fluffy.  Beat in all the remaining ingredients (except glaze ingredients).  Pour batter into prepared pan and bake 45-55 minutes, until wooden pick inserted in center comes out clean.
Remove cake from oven.  Poke holes with a skewer all over the top of the loaf.  Let bread cool on wire rack while you make the glaze.
Mix glaze together until sugar is dissolved and mixture is smooth.  Remove bread from pan and place on a plate.  Spoon glaze over warm cake.