1/3 c. melted butter
1 1/4 c. sugar
2 eggs
1/4 tsp. almond extract
1 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
1 tbsp. grated lemon peel
1/2 c. chopped nuts
3 tbsp. lemon juice

Blend well, butter and 1 cup sugar. Beat in eggs one at a time. Add almond extract. Sift dry ingredients and add to egg mixture alternately with milk. Blend just to mix. Fold in lemon peel and nuts.

Pour into 8 x 1/2 x 4 1/2 x 2 3/4 inch glass loaf pan. Bake at 325 degrees for about 70 minutes or until tests done.

Mix lemon juice and 1/4 cup sugar. Immediately spoon over hot loaf. Cool 10 minutes. Remove from pan. Cool on rack. Don't cut for 24 hours. If using metal pan bake at 350 degrees.