Lemon Bread

This recipe came from an old Taste of Home magazine. It's called lemon bread, but you could also call it lemon cake and probably no one would put up a fuss.
1/2 c. butter, softened
1 c. sugar
2 eggs
2 T. lemon juice
1 T. grated lemon peel
1 1/2 c. flour
1 t. baking powder
1/8 t. salt
1/2 c. milk
GLAZE:
2 T. lemon juice
1/2 c. powdered sugar
In large mixing bowl, cream butter and sugar. Add eggs, lemon juice, and lemon peel. In small bowl, combine flour, baking powder, and salt. Add flour mixture to batter, alternately with milk. Pour into greased loaf pan and bake at 350 degrees for 45 minutes or until toothpick in center comes out clean. Combine glaze ingredients and drizzle over loaf while still warm.

Note: If you find yourself with an overabundance of lemons right now, you might want to try lemon curd, gingerbread with lemon sauce, hot spiced lemonade, lemon soup, frosted lemon ricotta cookies, or lemon honeyed fruit. You know. In case you have too many lemons. Or maybe that's just me.