1Combine sugar, butter, lemon extract and juice. Add eggs one at a time, beat until smooth.
2Sift dry ingredients and stir alternately with milk.Add lemon zest and nuts,pour into 8 inch loaf pan, bake 1 hour @350
3Dissolve 1/2 cup sugar and 1/4 cup lemon juice over low heat. Remove bread from oven - pierce top of bread w/(I use chopstick) in lots of places. Pour topping over bread, cool in pan 1 hour and remove. Wrap in foil and let stand for 24 hours before slicing.
4Note: Powdered sugar may be used w/juice for topping. Keep bread in refrigerator. Will keep for months in fridge. Ha-Ha