1 c. walnuts
1 lemon
1 c. sugar
1/2 c. butter, cut in chunks
2 c. all purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
3/4 c. buttermilk and 1 egg
1/4 c. lemon juice
1/2 c. sugar

Chop walnuts and set aside. Cut the thin, outer colored portion of peel from the lemon with a paring knife or vegetable peeler. Put the peel in the processor or blender container with the 1 cup sugar and blend or process until grated. Add the butter in chunks to the lemon and sugar mixture in the processor and cream until light and fluffy.

Stir together the flour, salt, baking powder and soda. Add buttermilk and egg. Add half the flour mixture to the creamed mixture; mix briefly. Add the remaining flour mixture and blend only until the flour is moistened. Do not overmix. Stir in nuts.

Turn the batter into a greased and floured loaf pan. Bake in a preheated 375 degree oven for one hour or until a cake tester comes out clean. Cool the loaf in the pan for 10 minutes before turning it our on a rack to cool. While the loaf cools in the pan, stir the lemon juice and the 1/2 cup sugar together in a saucepan. Heat until the sugar dissolves.

Turn the loaf out of the pan onto a wire cooling rack set on a piece of waxed paper, slowly spoon lemon sugar syrup over loaf. (All quick breads and pound cakes should be made 24 hours before eating.)