Lemon Bread

This is nice to make ahead and freeze for when you have company. The lemon sauce poured on top really makes it moist.

1 loaf

⅓ cup butter, melted  (not margarine)

1 cup sugar

3 T lemon extract

2 large eggs

1 ½ cups sifted all-purpose flour

1 tsp baking powder

½ t salt

½ cup milk

1 ½ T grated lemon peel

½ cup chopped pecans

LEMON POUR:

¼ cup lemon juice

½ cup sugar

Stir over medium heat until sugar is dissolved

Preheat oven to 350 degrees. Grease and flour one 9x5x3 inch loaf pan. Large bowl- mix butter, sugar, lemon extract; beat in eggs until creamy. Med bowl- sift flour, baking powder, salt. Add flour mixture alternately with milk to butter mixture, stirring just enough to blend. Fold in lemon peel and pecans. Bake 1 hour (toothpick test). Cool on rack 10 minutes.

Drizzle Lemon Pour over top of loaf and into cracks formed during baking. Let stand until glaze soaks into bread, around 5 minutes.

Remove bread from pan. Wrap in foil. Let set at least 24 hours before slicing.