Lemon Loaf

6 Tbsp butter or margarine
3/4 cup sugar
2 eggs
3 Tbsp lemon juice
2 tsp grated fresh lemon peel
1 1/2 cups sifted flour
1 tsp baking soda
1 tsp salt
1/2 cup milk
1/2 cup chopped walnuts
3 Tbsp lemon juice 1/2 cup sugar

Grease an 8 by 4 inch loaf pan and line the bottom with wax paper. Cream butter or margarine and sugar until fluffy. Beat in the eggs, one at a time. Beat in 3 Tbsp lemon juice and the lemon peel. In separate bowl, combine flour, baking soda and salt and add alternately to egg mixture with the milk. Fold in walnuts. Pour the batter into the prepared loaf pan and tap the pan to settle the batter evenly. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean.

Blend 3 Tbsp lemon juice with 1/2 cup sugar and p[our mixture over the hot bread. Let the bread stand until the sugar mixture is absorbed, at least 15 minutes. Remove bread from the pan and place on rack to cool. Remove wax paper and wrap in plastic. Leave bread wrapped for 24 hours before slicing. Makes 1 loaf.