Barbara Lauterbach's Lemon Bread

1 c Sugar

1/3 c Butter, melted

1 ts Lemon or orange extract

1/4 c Fresh lemon juice

2 Eggs

1 1/2 c King Arthur unbleached all-

-purpose flour 1 ts Baking powder

1 ts Salt

1/2 c Milk

Grated rind of 1 large lemo -or use 1/2 t lemon oil 1/2 c Chopped pecans (optional)

--TOPPING

-- 1/2 c Confectioners' sugar

1/4 c Fresh lemon juice

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.