In a stand mixer fitted with the paddle attachment, mix the margarine and sugar until creamy, then add the lemon zest and eggs. In a separate bowl, mix the flour and baking powder together. With the mixer set to a low speed, alternate adding the milk and the flour mixture. Mix very well. Evenly distribute the dough among the loaf pans. Bake the bread until done, 50 minutes.
Brush the top of the loaves with the lemonade concentrate, then cool and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.