Delicious and super easy to make! I used the batter to make mini Bundt cakes which cooked for about 25 minutes at the same temp listed for the bread. I accidentally dumped my extra lemon juice, so for the glaze I used powdered sugar and milk. I wish I added more sugar as the glaze was pretty transparent and you couldn't see it on the cakes. I would say mix in enough powdered sugar so that it's white and thick but still runny. Either way the glaze tastes great. Because I used milk for the glaze I kept them in the fridge and in my opinion it was even more delicious cold.
