1/3 c. butter, melted
1 c. sugar
3 tbsp. lemon extract
2 lg. eggs
1 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 1/2 tbsp. grated lemon peel
1/2 c. chopped pecans
Lemon Pour

Preheat oven to 350°F.

Grease and flour 1 (9 x 5 x 3 inch) loaf pan. In a large bowl, mix butter, sugar and lemon extract; beat in eggs until creamy. In medium-sized bowl, sift together flour, baking powder and salt. Add flour mixture alternately with milk to butter mixture, stirring just enough to blend. Fold in lemon peel and pecans.

Pour batter into pan.

Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes. Meanwhile, prepare Lemon Pour.

LEMON POUR:

1/4 c. lemon juice
1/2 c. sugar

In a small saucepan, stir lemon juice and sugar together over medium heat until sugar is dissolved. Drizzle Lemon Pour over top of loaf and into cracks formed during baking.

Let stand until glaze soaks into bread, about 5 minutes. Remove bread from pan. Wrap in foil. Let set at least 24 hours before slicing.