LEMONADE NUT BREAD
(from Terry Todd, Arlington, Texas)

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

Preheat oven to 350 degrees F. Cream together butter and 3/4 cup sugar until fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in pecans. Pour into greased loaf pan. Bake at 350 degrees for 50-55 minutes or until done. Let cool in pan for 10 minutes. Combine lemon juice and 4 tablespoons sugar; spoon over top. Remove from pan; cool. Wrap; store overnight.