3/4 c. sugar
1/2 c. butter
2 eggs
2 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. water
1 tbsp. grated lemon rind
4 tbsp. lemon juice
2 tsp. lemon extract
1/2 c. chopped pecans
1/4 c. light corn syrup

Preheat oven to 350 degrees. Grease a 9 x 5 x 3 inch pan. In large bowl of electric mixer, beat sugar and butter until fluffy. Beat in eggs. Stir in flour, baking powder and salt until well mixed. Add water, lemon rind and 2 tablespoons of the lemon juice. Stir in nuts.

Turn batter into prepared pan. Bake for 50 minutes. Stir together corn syrup and remaining lemon juice. Pour over baked loaf.

Return to oven and continue baking for 5 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes before removing from pan. Makes 1 loaf.