2 1/2 c. sifted flour
1 c. sugar
1/2 tsp. salt
4 tsp. baking powder
1 c. chopped pecans
1 well beaten egg
4 tsp. grated lemon rind
2 tbsp. lemon juice
1/2 c. water
3/4 c. evaporated milk
2 tbsp. melted butter

Sift the flour, sugar, salt and baking powder together. Stir in nuts. Mix the beaten egg with lemon rind, lemon juice, water, evaporated milk and butter. Add all at once to the dry ingredients and stir until moistened.

Turn into greased loaf pan. Bake at 350 degrees for 55-60 minutes. Remove and let stand in pan for 10 minutes. Turn out on rack and let fully cool. Wrap in foil paper and allow to ripen overnight in refrigerator before slicing. Keeps a long time and freezes well.