1/3 c. melted butter
1 1/4 c. sugar
2 eggs
1/4 tsp. almond extract
1 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
1 tbsp. lemon peel
1/2 c. chopped nuts
3 tbsp. lemon juice

Blend the butter and 1 cup sugar well. Beat in eggs, 1 at a time. Add almond extract. Sift together the dry ingredients and add to egg mixture, alternating with milk. Blend just to mix. Fold in peels and nuts. Turn into a greased 8 1/2" x 4 1/2" x 2 3/4" glass bread pan. Bake in slow oven (325 degrees) for 70 minutes. If you use a metal pan, increase temperature to 350 degrees.

Mix lemon juice and 1/4 cup sugar. Immediately spoon over hot loaf. Cool 10 minutes. Remove from pan and cool on a rack.