Combine sugar, butter, lemon extract and juice. Add eggs one at a time, beat until smooth.
Sift dry ingredients and stir alternately with milk.Add lemon zest and nuts,pour into 8 inch loaf pan, bake 1 hour @350
Dissolve 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.
Note: Powdered sugar may be used w/juice for topping. Keep bread in refrigerator. Will keep for months in fridge. Ha-Ha
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!