2 1/2 c. all purpose flour
2 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk
1/4 c. lemon juice
2 tsp. grated lemon peel
1/2 c. butter, room temp.
1/4 c. sugar
2 eggs
1 c. chopped nuts (pecans, walnuts, hazelnuts, almonds)

Heat oven to 325 degrees. Grease a 9"x5"x3" loaf pan. In bowl stir flour, baking soda and salt; set aside.

In small bowl combine buttermilk, lemon juice and lemon peel. Set aside. In medium bowl beat butter and sugar until light and fluffy. Beat in eggs until blended, add half flour mixture to butter an sugar, beat until blended. Add half the flour mixture to butter and sugar and beat until blended. Beat half the buttermilk mixture into the batter. Add remaining flour and butter milk mixture; beat smooth. Fold in nuts, reserving 1 to 2 tablespoons for topping.

Pour in loaf pan, sprinkle with remaining nuts. Bake 1 hour. Remove to wire rack. Cool in pan 10 minutes, remove out of pan to wire rack and let cool completely. 242 calories.