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

Preheat oven to 350°F. Cream together butter and sugar until fluffy. Add eggs and lemon peel. Beat well. Sift together flour, baking powder and salt. Add to creamed mixture and add alternately with milk, beating until smooth, after each addition. Stir in pecans. Pour into greased loaf pan.

Bake at 350°F for 50 to 55 minutes or until done. Let cool in pan 10 minutes. Combine lemon juice and 4 tablespoons of sugar, spoon over top of slightly warm bread. Remove from pan; cool, wrap and store overnight before cutting.