3/4 c. butter
1 1/2 c. sugar
3 eggs
2 1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk
Grated rind of 1 lemon
3/4 c. chopped pecans
Juice of 2 lemons
3/4 c. confectioners' sugar

Cream butter and sugar; beat in eggs, one at a time. Combine dry ingredients and add to the creamed mixture alternately with buttermilk. Stir in grated lemon rind and nuts. Spoon into greased and floured 9x5x3 inch loaf pan. Bake in 325 degree oven for 1 hour and 20 minutes. Cool 15 minutes in pan, then remove to wire rack to cool completely.

While loaf is baking, prepare glaze by combining powdered sugar and lemon juice. Let stand to allow sugar to dissolve. After removing loaf from pan, pierce top with toothpick in a number of places and spoon glaze over loaf. This freezes well and is delicious. This can be used as orange bread by substituting orange rind and juice.