3/4 c. butter
1 1/2 c. sugar
3 eggs
2 1/4 c. sifted flour
1/4 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk
Grated rind of one lemon (orange may be used)
3/4 c. chopped nuts

Cream butter and sugar; beat in eggs. Sift dry ingredients together and add to batter, alternating with milk. Mix well; stir in grated lemon or orange rind and nuts.

Pour into greased and floured loaf pan or dish, 9 x 5 x 3, and bake in preheated oven for about 1 hour 20 minutes or until cake tester inserted into center comes out clean.

Bake at 325 degrees; cool 15 minutes in dish. Remove from dish and cool completely on wire rack.

GLAZE:

3/4 c. sugar
Juice of 2 lemons

Prepare glaze by combining lemon juice and sugar. Let stand to allow sugar to dissolve. After removing loaf from dish, pierce top with cake tester in number of places and spoon or brush over glaze. Allow to cool to room temperature before slicing thin.