1/3 c. butter, melted
1 c. sugar
3 tbsp. lemon extract
2 eggs, lightly beaten
1 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
2 tbsp. freshly grated lemon peel
1/2 c. chopped pecans

LEMON GLAZE:

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

Makes 1 loaf.

In large bowl, mix butter with sugar, lemon extract, and eggs. In separate bowl, sift flour with baking powder and salt. To butter mixture, add flour mixture alternately with milk, stirring just enough to blend. Fold in lemon peel and pecans. Pour batter into greased and floured 9 x 5 inch loaf pan and bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Remove bread from pan and with a wooden pick, poke holes at 1 inch intervals on all sides. While loaf is still warm, drizzle lemon glaze mixture over top and sides. Wrap in foil and store for 1 day before slicing to serve.