3/4 c. butter
1 1/2 c. sugar
3 eggs
3/4 c. pecans, optional
2 1/4 c. sifted flour
1/4 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk
Grated rind of 1 lemon

Cream butter and sugar; beat in eggs. Sift dry ingredients adding alternating with milk. Mix well. Stir in lemon rind and nuts. Bake in preheated oven to 325 degrees. Pour in greased and floured bread pans. Bake 1 hour and 20 minutes. Cool 15 minutes in pan. Cool on wire rack. Top with Lemon Glaze.

GLAZE:

Juice of 2 lemons
3/4 c. sugar

While loaf is baking prepare glaze. Let stand to allow sugar to dissolve. After removing loaf from pan pierce top with several holes and spoon glaze all over. Allow to cool before slicing thin.