This cakelike bread can be given as a gift or saved for a desert with coffee. Leftovers taste great the next day for breakfast, too    Preheat the oven to 350F    In a medium bowl, beat six eggs, 1/2 cup granulated sugar and 1 tspn almond extract until pale and frothy    Set aside    In a large bowl, stir 3 cups of flour, 1/2 tsp salt, and 4 tsp baking powder – add 12 Tbsp softened butter (1 1/2 stick) and mix until a crumbly mixture is formed (you may want to use an electric blender)    Gradually beat in the egg mixture and add up to 1/2 cup of remaining flour to form a soft dough that is dry on the outside but sticky on the inside    Gently roll the dough into a log about 15″ by 2″ and place on a baking sheet    Bring the ends together to form a circle – pinching the dough together to seal the ends    Place in the oven and bake until the bread is a light golden brown….about 30 minutes    Remove from oven and allow to cool completely    In a small bowl, mix 1 1/2 cups of confection sugar, 2 Tbsp milk and 1/2 tsp lemon extract, until smooth    Drizzle the icing back and forth over the bread for a decorative topping and allow to set for 30 minutes before slicing and serving