hot tea and lemon bread
Preheat oven to 350 degrees. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon zest. Spoon batter into a greased and floured 8x4-inch loaf pan.
Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan for 10 minutes. Remove from pan to a wire rack, and cool completely.
Stir together powdered sugar and lemon juice until smooth; spoon over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon zest and 1 tablespoon granulated sugar; sprinkle on top of bread.
1 lb strawberries, hulled and halved