1 1/2 c. flour, sifted
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. pecans, chopped
1/3 c. butter, melted
2 tsp. grated lemon rind
2 eggs
1 c. sugar
1/2 c. milk
1/4 c. lemon juice
1/3 c. sugar

Into medium bowl, sift flour, baking powder, and salt. Stir in pecans; set aside. In large bowl, using mixer at medium speed, beat butter, lemon rind, eggs and 1 cup sugar for 2 minutes. Reduce speed to low; beat in dry ingredients alternately with milk until well blended. Pour batter into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees 50 to 55 minutes or until done. Cool in pan 10 minutes. Meanwhile in small bowl, stir together lemon juice and sugar. With toothpick prick top of loaf. Pour lemon juice mixture over loaf. Cool completely on rack. Remove from pan. Wrap in foil. Let stand overnight before serving. Makes 1 loaf.