3/4 c. butter
1 1/2 c. sugar
3 eggs*
2 1/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. buttermilk**
3/4 c. pecans
1 tsp. grated lemon peel

Cream butter. Gradually add sugar, beating well. Add eggs, one at a time. Beat well. Combine dry ingredients. Add alternately with buttermilk. Stir in pecans and lemon rind. Pour into a loaf pan.

Bake at 350°F for 1 hour.

*Egg substitute works well in this recipe.

**I use regular milk and add the juice of a lemon to make buttermilk.