Have ALL ingredients at room temp.
Preheat over to 350, place rack in middle. Grease and flour a bread pan and tap out excess flour.
Whisk together flour, baking powder and salt. Set asided.
Put sugar in a bowl. Using a parring knife, cut the vanilla bean in half lengthwise and scrape seeds into the bowl. Using fingers, rub the seeds into the sugar to break up clumps. Add butter, eggs, milk and zest and which until thoroughly blended. Add flour mixture an dstir until just blended.
Pour batter into prepared pan and bake for 55-60 minutes or until toothpick comes out clean. Transfer the pan to a cooling rack and let cool for 20 minutes.
To make glaze, in a small sauce pan over medium heat, combine 1/4 cup sugar and lemon juice. Heat, stirring occassionally, until sugar is dissolved. Remove from heat.
Tap pan gently to loosen the bread. Invert pan, turn loaf over and then using a pastry brush, brush glaze into loaf.
Originally Submitted
1/3/2014
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