-
1
Preheat oven to 325 degrees.
-
2
Grease and flour 2 9 inch loaf pans.
-
3
Place 2/3 cups of flour in medium sized bowl.
-
4
Add currants and toss well to coat.
-
5
Set aside.
-
6
Sift together remaining flour and baking powder onto wax paper.
-
7
Beat together butter, sugar, lemon juice and vanilla in large bowl with electric mixer until light and fluffy.
-
8
Beat in eggs one at a time.
-
9
Add sifted dry ingredients alternately with milk in 3 or 4 additions, beginning and ending with dry ingredients.
-
10
mixing after each addition only enough to just combine ingredients.
-
11
Fold in the flour coated currants along with any flour left in bowl after coating them.
-
12
Spoon batter into pans, smooth tops.
-
13
Bake at 325 degrees for 1 hour and 25 minutes or until loaves are lightly browned, springy to the touch and pulling away from sides of pan.
-
14
Cool in pans 15 minutes, remove from pans and allow to cool completely on wire racks.
-
15
For Glaze:.
-
16
Whisk together powdered sugar and lemon juice mixture until glaze like consistency, using less or more lemon juice mixture to achieve desired effect.
-
17
Drizzle over loaves to coat evenly, allow glaze to harden before slicing.
-
18
Slice thin to serve.
