1 c. sugar
2 lg. eggs
1 tsp. salt
1/2 c. melted butter
1 1/2 c. sifted all-purpose flour
1/2 c. milk
1 1/2 tbsp. lemon extract
1 tsp. baking powder
1/2 c. chopped pecans
Grated rind of 1 lg. lemon

Preheat oven to 350 degrees. Grease 9 x 5 inch bread pan and line bottom with wax paper. In large bowl of electric mixer, beat sugar, melted butter and lemon extract for 1 minute.

Beat eggs, one at a time. Sift flour, baking powder and salt together and add alternately with milk while beating. Fold in lemon rind and nuts.

Pour mixture in loaf pan and bake 1 hour or until bread feels firm when pressed in center. Remove from oven and cool few minutes.

Meanwhile, combine 1/3 cup fresh lemon juice and 1/3 cup sugar for glaze. Drizzle over bread while it is still warm. Let bread cool completely before removing from pan. Wrap in foil and store in refrigerator 24 hours before cutting. Serve in thin slices.