I appreciate the sour note of a lemon, especially in something sweet. This bread is great in the morning for breakfast, it works as a dessert, and can be served on the side of a salad. But my favorite way to eat this treat is in the afternoon with a cup of coffee (or tea for my English friends). It’s the perfect little bright pick-me-up.

Makes 1 Loaf

As organic as possible:

1/2 cup (1 stick) butter, softened

1 1/2 cup sugar

2 eggs, beaten

1/2 tsp vanilla

1 Tbsp lemon zest

1 1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

Glaze:

1 cup powdered sugar

3 Tbsp freshly squeezed lemon juice

Topping:

1 Tbsp lemon zest

2 pinches sugar

Preheat the oven to 350 degrees. Grease (or spray) a loaf pan and set aside. Beat the butter with an electric mixer (or your strong arms and a utensil) until creamy. Add the half the sugar and beat into the butter, then add the other half of the sugar and beat until light and fluffy. Add the eggs, vanilla, and zest, mix until blended. In a separate bowl whisk the flour, baking powder and salt. Alternate adding the dry ingredients and the milk into the butter mixture. Pour the mixture into the loaf pan and bake 50-55 minutes, until a toothpick inserted into the center comes out clean.

Allow to cool slightly while you prepare the glaze. Place the powdered sugar and lemon juice into a bowl and stir until it makes a thick, sticky, yummy liquid. Remove the loaf from the pan and place it on the serve ware of your choice. Spoon the glaze onto the loaf, allowing it to flow down the sides like lava out of a volcano (just the flow part, not the fire or sputtering).

Before the glaze dries sprinkle the zest and pinches of sugar evenly across the top. Serve at will.