1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter at room temp.
1 c. sugar
2 eggs
1/2 c. milk
Finely grated rind and juice of 1 lemon
1/2 c. coarsely chopped pecans or walnuts

GLAZE:

Juice of 1 lemon
1/4 c. sugar

Preheat oven to 350 degrees. Sift flour, baking soda, salt and set aside. Cream butter until light, slowly add sugar and beat until fluffy. Add eggs one at a time, beating well after each. Add dry ingredients alternately with milk. Add lemon rind and juice and beat just until smooth. Stir in nuts and spoon into a greased and floured 9 x 5 x 3-inch loaf pan. Bake 1 hour until cake pulls from sides of pan and is springy. Cool upright in pan on rack.

GLAZE: Heat lemon juice and sugar over low heat, stirring until sugar dissolves. pour evenly over cake, turn out.