1 tablespoon lemon rind, grated
1/2 cup nuts, chopped
Glaze:
3 tablespoons lemon juice
1/4 cup sugarInstructions
Combine butter and sugar; blend well. Beat in eggs, one at a time. Add almond extract. Sift together flour, baking powder, and salt. Add alternately with milk. Blend just to mix. Fold in lemon rind and nuts.
Turn into greased 8 1/2-x 4 1/2-x 2 3/4-inch loaf pan. Bake at 325° in a glass pan or 350° in a metal pan for one hour and 10 minutes, or until the bread tests done in center.
Mix lemon juice with 1/4 cup sugar to form glaze. Spoon glaze over hot loaf. Cool for 10 minutes. Remove from pan and cool on wire rack. Hint: Better if not sliced for 24 hours — it makes it easier to slice.