1 to 1⅓cupspowdered sugardepending on the consistency you'd like
1tablespoonlemon juice(remaining tablespoon)
Heat oven to 350 degrees. Butter or oil an 8.5 x 4.5 inch loaf pan well.
Mix oil, sugar, eggs, lemon zest, juice, and oil (if using) in a large mixing bowl until thoroughly combined.
In a separate medium bowl, whisk the flour, baking powder and salt.
In a third bowl or 2-cup measure, combine the starter and warmed milk.
Add the flour and starter mixtures to the sugar-oil mixture alternately, starting with the flour: 1/3 flour, 1/2 starter, 1/3 flour, 1/2 starter, remaining flour. Scrape as needed, mixing just until combined.
Pour batter into prepared pan and bake for 55-60 minutes or until a toothpick in the center of the loaf comes out clean.
Cool for 10 minutes in pan (TIP: make the glaze while it's cooling in the pan). Place a piece of wax paper under a metal cooling rack and remove the loaf from the pan onto the rack to cool completely.
Mix up the glaze ingredients to the desired consistency in a small bowl.
Spread the glaze with a spatula over the still warm loaf, letting some drip over the edges.
Cool completely before cutting into slices.
*You may be able to use melted butter as well, though I haven't tested the recipe with butter.To Store:
Keep in airtight container for a couple days at room temperature or in the fridge.
Freeze for longer storage, adding wax paper between slices to be able to remove a few slices at a time to thaw.