3/4 c. butter
1 1/2 c. sugar
3 eggs
2 1/4 c. sifted flour
1/4 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk
Grated rind of 1 lemon
3/4 c. chopped nuts

GLAZE:

Juice of 2 lemons
3/4 c. sugar

Preheat oven to 325 degrees.

Grease and flour a loaf dish or pan (9 x 5 x 3 inch or 2 quart size). Cream butter and sugar. Beat in eggs.

Sift dry ingredients together and add to batter, alternating with milk. Mix well. Stir in grated lemon rind and nuts. Pour into prepared loaf pan and bake in preheated oven about 1 hour and 20 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes in pan. Remove from pan and cool on rack.

I use Baker's Joy.

While loaf is baking, prepare glaze by combing lemon juice and sugar. Let stand to allow sugar to dissolve. After removing loaf from pan, pierce top with cake tester all over cake and spoon with glaze. Allow to cool before slicing.

I prepare glaze first and set on back of stove while cake is cooking.