Lemon Bread

Description
I made this case yesterday and it was huge success...I wanted to share :0 I added grated zest from 2 lemons (recipe calls for the amount from 1 lemon).
 * Cook Time: 55 minutes
 * Serves: 8
 * Makes 1 loaf.

Bread

 * 1¾ cups all purpose flour
 * 1½ tsp baking powder
 * 1 tsp salt
 * 1½ cups sugar
 * 1 vanilla bean (I used liquid version)
 * 12 tbsp (1½ sticks) unsalted butter, melted
 * 2 eggs, lightly beaten
 * 1 cups of milk
 * finely grated zest of 1 lemon

Glaze

 * ¼ cup sugar (powdered)
 * 3 tbsp fresh lemon juice

Directions

 * 1) Have all the ingredients at room temperature.
 * 2) Position a rack in the lower third of an oven and preheat to 350°F.
 * 3) Grease and flour your pan. Tap out excess flour.
 * 4) To make the bread, in a bowl, whisk together the flour, baking powder and salt. Set aside.
 * 5) Put the sugar in a bowl.
 * 6) Using a paring knife, cut the vanilla bean in half lengthwise.
 * 7) Using the tip of the knife, scrape the seeds into the bowl.
 * 8) Using your fingers, rub the seeds into the sugar to break up the clumps.
 * 9) Add the butter, eggs, milk and lemon zest and wisk until thoroughly blended.
 * 10) Add the flour mixture and stir just until blended.
 * 11) Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 60 minutes.
 * 12) Transfer the pan to a wire rack and let cool for 15 minutes.
 * 13) Meanwhile, make the glaze: in a small saucepan over medium heat, combine the sugar and lemon juice.
 * 14) Heat, stirring occasionally, until the sugar is dissolved.
 * 15) Remove from the heat.
 * 16) Tap the pan gently on a work surface to loosen the bread.
 * 17) Set the rack over a baking sheet, invert the pan onto the rack and lift off the pan.
 * 18) Turn the loaf over and, using a pastry brush, brush the top and sides of the bread with the graze.
 * 19) Let cool completely before serving.