1/3 c. butter, melted
1 c. sugar
2 eggs
1/4 tsp. almond extract
1/4 tsp. lemon extract
1 1/2 c. flour, sifted
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
1 tbsp. fresh lemon rind, grated
1/2 c. pecans, chopped

Blend well the butter and sugar; beat in eggs, one at a time. Add extracts. Sift together the dry ingredients; add to egg mixture alternately with milk. Blend just to mix. Fold in lemon rind and nuts. Turn into greased 9 x 5 inch loaf pan and bake in slow 325 degree oven for 70 minutes or until it tests done in the center. Yield 1 loaf.

GLAZE:

6 tbsp. (or more) lemon juice
1/4 c. sugar

Punch holes with a toothpick in the top of the hot bread. Mix lemon juice and sugar and spoon over the hot lemon bread.

Do not cut for 24 hours. This bread freezes well and doubles or quadruples well. Store in refrigerator.