1/2 c. butter, room temp.
1 c. sugar
2 eggs
1/4 c. lemon juice
2 tbsp. grated lemon peel
2 1/4 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. ground almonds

LEMON GLAZE:

1 c. sifted powdered sugar
2-3 tbsp. lemon juice

Preheat oven to 350 degrees. Grease 9x5 inch loaf pan.

In a medium bowl, beat butter, sugar and eggs until creamy. Stir in lemon juice and lemon peel. Blend flour, baking powder and salt; stir into sugar mixture alternately with milk. Fold in almonds. Pour batter into greased pan. Bake 55 to 60 minutes. Let stand in pan on a wire rack 10 minutes. Remove from pan, cool on wire rack.

To make lemon glaze: In a small bowl, blend powdered sugar and lemon juice until smooth. Spoon glaze over top of loaf.