• 1 pk Active Dry Yeast
  • 2 c Flour, sifted
  • 2 ts Anise Seeds
  • 1/2 c Milk
  • 1/3 c Butter or Margarine
  • 1/3 c Sugar
  • 1/2 ts Salt
  • 1/2 Egg, slightly beaten
  • 1 ts Shredded Lemon Peel
  • 2 tb Lemon Juice
  • 3/4 c Confectioners Sugar, sifted
  • 1 tb Light Cream
  • 1/4 ts Vanilla
  • ds Salt


In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just
warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for / minute, scraping sides
constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board
until smooth and elastic. Place in a lightly greased bowl. Turn once to grease, over and let rise in a warm place 1/-2 hours. Punch down
and let rest 10 minutes. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes
in a preheated 375oF oven until done.


Stir all ingredients together until smooth and spread on the warm cake.