glazed lemon bread

found this on one of my favorite recipes blogs: simply recipes (check it out on the right)
i love the blog because she focuses on good, solid food.  you know what i mean.  people have really jumped on the "foodie bandwagon" these days.  and now, everything seems to be "fusion" or ___-influenced.  simply recipes is just that - simply recipes.  take this glazed lemon bread for example.  its ingredients are probably all in your fridge/pantry (well, except the cardamom but it can be taken out).  and the instructions?  easy! (but see the note about "curdling").  another plus, it has lemon...my favorite flavor.  fresh and bright, it is the perfect addition to so many things both sweet and savory. 

do you have these?
4 ounces (1 stick, 8 Tbsp) butter softened
1 cup minus 1 Tbsp granulated sugar
1 Tbsp honey
2 eggs (room temp)
1 Tbsp lemon zest
1/2 cup whole milk
1/2 teaspoon salt
1 1/2 cups flour
1/2 teaspoon ground cardamom
1 teaspoon baking powder
 glaze:
1/4 cup lemon juice
1/3 cup sugar
1 Tbsp honey

can you do this?
1 Preheat oven to 350°F. Butter a 4x8-inch loaf pan.
2 Beat the butter until fluffy, about 2 minutes. Add the sugar and honey, continue to beat until creamy, a few minutes more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat the milk in. Do not worry if the mixture looks a little curdled (*see below). Mix in lemon zest.
3 Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth.
4 Place batter in prepared pan and bake for 1 hour at 350°F.
5 While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon juice, sugar, honey - in a small saucepan until the sugar is completely dissolved.
6 Once you have removed the bread from the oven, poke holes all over the top with a thin skewer (this will help the glaze penetrate). Spoon the glaze over it while the bread is still in the pan and is still hot. Let cool for 10 minutes before removing from pan and slicing to serve.  Makes one loaf.

*a note about the curdling: first of all, don't freak out and pour it down the sink.  it just looks like it's curdling.  it's the fat from the butter separating from the liquid in the milk.  just ignore it and go on.  the loaf will still be delicious!