Glazed Lemon Bread

1 c. sugar
6 T. melted butter
1 t. salt
Rind of 1 lemon, grated
2 eggs
1/2 c. milk
1-1/2 c. flour
1 t. baking powder
1/2 c. pecans, chopped

Glaze:
Juice of 1 lemon
1/3 c. sugar

Grease a loaf pan. Preheat oven to 350 degrees.

Cream sugar and butter. Add salt, lemon rind, and eggs, one at a time, beating after each egg.

Mix together flour and baking powder. Add alternately to the butter mixture with the milk. Fold in the pecans.  Turn into prepared pan and bake for 1 hour or more.

While bread is baking, mix together lemon juice and sugar to make glaze. When bread is done and still hot in the pan, spoon the glaze over the bread. Let the bread cool before removing it from the pan.

Adapted from Country Herb Cooking, p. 122.