3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
2 1/4 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. buttermilk
3/4 c. chopped pecans
1 tsp. grated lemon rind

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and lemon rind.

Pour batter into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove loaf from pan, and cool completely. Yield: 1 loaf.