Lemon Tea Bread

¾ cup rice milk
½ cup coconut oil
1 cup sugar
2 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon lemon juice
1 tablespoon lemon peel
Glaze:
½ cup powdered sugar
1 tablespoon lemon juice
In a large mixing bowl, cream coconut oil and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon juice and lemon peel.
Pour into a greased 9 inch x 5 inch x 3 inch loaf pan. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.