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1
Preheat oven to 350f.
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2
Lightly oil or spray a 9 x 5 inch (2L) loaf pan.
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3
In a medium size bowl, using fork, stir baking powder with flour and salt.
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4
Grate peel from lemon and stir into flour mixture.
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5
Chop nuts (coarsely).
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6
In a large bowl, using an electric mixer, beat butter until smooth (medium speed).
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7
Beat in 1 cup of sugar gradually until well mixed (2 minutes).
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8
Beat in milk, eggs, vanilla.
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9
With wooden spoon, stir in flour mixture until batter is moist.
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10
Stir in nuts.
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11
Do not overmix.
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12
Scrape batter into prepared loaf pan and smooth top.
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13
Bake in centre of oven until deep golden brown, approximately 55 - 65 minutes.
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14
Squeeze 3 tablespoons of juice from lemon into small bowl.
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15
Add 1/4 cup sugar.
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16
Poke holes in loaf when removed from oven.
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17
Drizzle or glaze 1/2 lemon glaze over hot loaf.
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18
Cool in pan 10 minute then run knife around inside of pan to loosen loaf.
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19
Remove from pan and carefully adjust loaf so that it is upright and evenly glaze remaining glaze over top.
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20
This is good either warm or room temperature.
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21
May cool completely, wrap in plastic, then foil.
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22
Will keep at room temperature 1 day; refrigerated up to a week or freeze up to 2 months.
