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

GLAZE:

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

GLAZE: Mix lemon juice and sugar in a small bowl. The set aside.

In a large bowl, cream butter, sugar and lemon extract until fluffy, add eggs, beating until mixture is blended.

In medium bowl, sift flour mixture into egg mixture, add 1/3 of the milk, stir until blended, continue adding flour and milk alternately until all is blended. DO NOT over mix, fold in lemon peel and pecans.

Pour batter into greased and floured pan. Bake 1 hour or until pick comes out clean. Remove from oven and immediately pour lemon glaze over the top. Let stand 15 to 20 minutes, turn out onto rack to cool. Bake at 350 degrees.