Lemon-Almond Tea Bread

• 1/2 cup butter, softened
• 1 cup granulated 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 powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar
• 1/2 teaspoon almond extract

1. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. 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 and 1/2 teaspoon almond extract. Spoon batter into greased and floured 8- x 4-inch loafpan.
3. Bake at 350u0b0 for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.
4. Stir together powdered 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 granulated sugar; sprinkle on top of bread.

butter, sugar, eggs, flour, baking powder, salt, milk, lemon rind, powdered sugar, lemon juice, sugar, almond

Taken from www.myrecipes.com/recipe/lemon-almond-tea-bread (may not work)