Cream butter and sugar until light and fluffy add eggs one at a time beating well after each addition.
Sift together the dry ingredients and ad alternately with the buttermilk; stir just until ingredients are moistened.
Stir in lemon rind and pecans. Spoon batter into greased and floured 9 x 5 x 3-inch loaf pan.
Bake at 325 degrees for 1 hr 15 mins or until tests done. Cool for 15 minutes and remove from pan.
Combine lemon juice and powdered sugar stir well. Punch holes in top of warm cake and pour on glaze.
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