1/3 c. butter
3/4 c. sugar
2 eggs, slightly beaten
3 tsp. grated lemon rind
2 c. sifted self-rising flour
3/4 c. milk
1/2 c. chopped walnuts
1 tbsp. lemon juice
2 tbsp. sugar

Heat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cream together butter and 3/4 cup of sugar until light and fluffy. Add eggs and lemon rind; beat well. Add flour to creamed mixture, alternately with milk, beginning and ending with flour. Stir in walnuts.

Pour into prepared pan. Bake for 55 minutes to 1 hour. Combine lemon juice and 2 tablespoons sugar. Spoon over hot bread immediately after removing from oven. Cool in pan for 10 minutes. Turn out of pan on wire rack and cool completely.