1/2 c. milk
2 eggs
1 c. sugar
1/3 c. butter, melted
1 1/2 tsp. grated lemon peel
1 1/4 c. flour
1 tsp. double acting baking powder
1 tsp. salt
1/2 c. chopped pecans

Preheat oven to 350 degrees. Grease 8 1/2" x 4 1/2" loaf pan; set aside. In large mixer bowl, combine milk, eggs, sugar, butter, and lemon peel. Beat at medium speed until well blended. Add dry ingredients; beat at low speed just until moistened and mixture is smooth. Fold in pecans. Pour into loaf pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Place pan on wire rack.

GLAZE:

1/4 c. sugar
3 tbsp. fresh lemon juice

Combine sugar and lemon juice, slowly pour glaze over bread in pan while bread is still hot. Let stand 10 minutes in pan; remove bread and let cool completely on rack.