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

Combine butter and sugar, creaming until light and fluffy; add eggs, beating well. Combine dry ingredients. Add buttermilk and dry ingredients alternately to creamed mixture, beginning and ending with buttermilk; stir just until all ingredients are moistened. Stir in lemon rind and pecans.

Spoon batter into a greased and floured 9x5x3 loaf pan. Bake in moderate oven (350 degrees) approximately 45 minutes or until toothpick comes out clean.

Cool in pan or on wire rack for 5 minutes. Turn out onto rack; cool completely before slicing. If desired, combine juice and powdered sugar for glaze and drizzle over bread before slicing.