1/3 c. butter
1 c. sugar
2 eggs
1/4 tsp. almond extract
1 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
1 tbsp. grated lemon peel
1/2 c. chopped nuts

Beat sugar and butter together. Add eggs one at a time. Add extract, then dry ingredients alternately with milk. Fold in lemon peel and nuts. Bake in greased loaf pan 70 minutes or until tested done. Glass pan 325 degrees; metal pan 350 degrees.

GLAZE:

Mix 3 tbsp. lemon juice with 1/4 cup sugar. Mix thoroughly. Spoon over hot loaf. Cool 10 minutes in pan.

Loosen bread before removing. Cool on rack. Wrap and refrigerate 24 hours. Good plain or served with pineapple cream cheese.