Meg, sounds yummy. My parents have citrus trees, so the Orange Poundcake recipe will come in handy, thanks. I'll probably be adding a bit of ground flax seed or soy flour as I'm learning all about it from Christine Northrup's book, The Wisdom of Menopause and Estrogen The Natural Way. Been a tofu fan for quite some time, looks like I'll be a flax and soy milk fan too! (Like how I made this post a Cover to Cover Book Chat post?!) Here's my Lemon Bread

3/4 cup margarine
1 1/2 cups sugar
3 eggs
2 1/4 cups plus 2 Tablespoons flour
1/4 teaspoon salt
1/4 teaspoon soda
3/4 cup buttermilk
Grated rind of one lemon

Glaze:
Juice of one lemon
1/2 cup sugar

Preheat oven to 350 for metal pan, 325 for glass. Blend margarine and sugar and beat in eggs. Sift dry ingredients together and add to batter alternating with buttermilk. Mix well. Stir in grated lemon rind. Pour into 9" X 5" loaf pan that has been sprayed with non-stick cooking spray. Bake at 350 for 1 hour (If using glass, bake at 325 for 1 hour and 15 minutes)While bread bakes, combine glaze ingredients, stirring lemon juice until sugar dissolves. When baked, remove bread from pan and pierce top with toothpick or cake tester all over. Spoon glaze over. (This works best if you put the bread on a rack with a sheet of wax paper under it) Allow to cool before slicing. Freezes well. Yum! -Micha