2 c. unsifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 1/3 c. sugar
2 eggs
1/3 c. milk
1/2 c. chopped walnuts
2 tbsp. grated lemon rind
1/4 c. lemon juice

Thoroughly stir together flour, baking powder and salt. Cream butter and 1 cup of the sugar; beat in eggs one at a time. Stir in flour mixture and milk just until dry ingredients are moistened. Stir in nuts and rind. Turn into greased 9 x 5 x 3 inch loaf pan. Bake in 350 degrees oven until cake tester comes out clean -- 55 to 60 minutes.

While baking, cook remaining 1/3 cup sugar and the lemon juice, stirring until sugar dissolves, until boiling and syrupy (a very, very short time). Pour hot or warm syrup over hot baked loaf; place on wire rack and let stand 10 minutes. Loosen edges and turn out on rack; turn right side up. Cool completely.

This is not good warm - but after you have had it in the refrigerator and it is thoroughly cooled, it is excellent.