Lemon Cake Bread and Glaze

Katy and I went to a wedding last night and they were serving lemon cupcakes, they looked and smelled sooo good! So we went home and decided we needed some lemony goodness too. Here's what we came up with: Glazed Lemon Cake Bread...yum

Lemon Cake Bread-makes 2 loaves

11/2 c. sugar (we used fake sugar, which is bad but all we had)

1/4 c. finely graed fresh lemon zest (Erin and Katy say it's really gross so we just ended up using lemon juice)

1 c. cooking oil-preferably canola

6 eggs

1 2/3 c. flour

2 tea. baking powder

1/4 tea. salt

Preheat oven to 325 degrees. Grease and lightly flour two 8x4 inch loaf pans. In large mixing bowl, beating sugar, grated zest, and canola oil. Beat for one minute at medium speed with electric mixer. Add eggs, one at a time, beating well after each addition. Stir in by hand the remaining ingredients: flour, baking powder, and salt. Stir only until dry ingredients are moistened. Pour batter into prepared loaf pans. Bake for 40-50 minutes. Do the toothpick test. Let cool for 10 minutes. Cool completely and place on wax paper before glazing (or don't just eat it!)

Side notes from Katy and Jacy: Do NOT add extra lemon juice to any of it! The batter probably won't look normal, don't taste it or try to fix it, just put it in the oven.

Glaze-makes about 1 1/2 cups

2 c.. sifted sugar

1 tea. vanilla extract

2 Tb. softened maragine or butter

3-4 Tb. lemon juice

1 tea. lemon zest

In medium mixing bowl, combine all ingredients. Beat until mixture is a smooth consistency of a glaze. Drizzle over loaves.

ENJOY!