Family Tested & Approved
unbleached all-purpose flour
grated rind of 1 large lemon
chopped pecans, optional
Combine sugar, butter, extract and juice.
Beat in eggs, one at a time until smooth.
In a separate bowl, mix flour, baking powder and salt.
Stir in the wet ingredients alternately with the milk.
Add the lemon rind and pecans (if using).
Pour batter into a greased 4 1/2"x8 1/2" loaf pan.
Bake at 350 for about 1 hour or until toothpick comes out clean.
TOPPING: Dissolve sugar in lemon juice over low heat.
Pierce top of hot loaf in several places with a sharp knife.
Pour topping over crust.
Let loaf cool in pan for 1 hour.
Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.