Barbara's Lemon Bread

Yields:	8 servings
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

1	cup	sugar
1/3	cup	butter	melted
1	teaspoon	lemon extract	or orange extract
1/4	cup	lemon juice	fresh
2	large	eggs
1 1/2	cups	flour, all-purpose
1	teaspoon	baking powder
1	teaspoon	salt
1/2	cup	milk
1	x	lemon zest	grated
1/2	cup	pecans	chopped (optional)

Topping
1/2	cup	powdered sugar
1/4	cup	lemon juice	fresh

Directions

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 (or oil) and pecans (if using).

Pour batter into a greased 4 1/2"x8 1/2" loaf pan. Bake 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.