1/3 c. melted butter (oleo)
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. grated lemon peel
1/2 c. chopped nuts (opt.)
3 tbsp. fresh lemon juice

Blend well the butter and 1 cup sugar, beat in eggs, one at a time. Add almond extract. Sift together dry ingredients, add to egg mixture alternately with milk. Blend just to mix. Fold in peel and nuts. Turn into a greased 8 1/2 x 4 1/2 x 2 3/4 inch ovenproof glass loaf pan.

Bake in slow oven (325 degrees) about 70 minutes or until loaf tests done in center. Mix lemon juice and 1/4 cup sugar, immediately spoon over hot loaf. Cool 10 minutes. Remove from pan and cool. Do not cut for 24 hours. Makes 1 loaf. I have cut sooner but it tastes better if you wait.