1/3 c. melted butter
1 1/4 c. sugar
2 eggs
1/4 tsp. almond extract
1 1/2 c. sifted all purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
1 tbsp. grated lemon peel
1/2 c. chopped nuts
3 tbsp. fresh lemon juice

Blend well the butter and 1 cup sugar, beat in eggs, one at a time. Add almond extract.

Sift together dry ingredients; add to egg mixture alternately with milk. Blend just to mix. Fold in peel and nuts.

Turn into a greased 8 1/2" x 4 1/2" x 2 3/4" oven proof glass loaf pan. Bake in slow oven, 325 degrees, about 70 minutes, or until loaf tests done in center.