Adapted slightly from The Flavor of New England: Breads, Rolls & Pastries, published by Yankee in 1981, this recipe makes 1 loaf (10-12 slices). Can be frozen.
1/2 cup softened butter (1 stick, left at room temperature)
3/4 cup granulated sugar
Zest of 1 lemon, grated
2 large eggs
1-1/2 cups all-purpose unbleached flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
Juice of 1 lemon
1/4 cup confectioners sugar
Preheat oven to 350°F. Coat a 9-inch loaf pan with baking spray and set aside.
In a Kitchenaid type stand mixer, cream the butter and 3/4 cup sugar. Add lemon zest and eggs, and beat well. In a mixing bowl, sift together flour, baking powder and salt. Add this to the butter mixture along with the milk, and mix just until the dry ingredients are moistened.
Pour the batter into the loaf pan, and bake for 40-45 minutes, until a skewer inserted into the center comes out clean. Remove the pan from the oven.
In a small measuring cup, whisk together the lemon juice and confectioners sugar until it is smooth, and pour over the warm cake. Allow the cake to cool in the pan.