Lemon Tea Bread

• 13 cup butter melted, *
• 1 teaspoon baking powder
• 1 cup sugar
• 1 teaspoon salt
• 3 tablespoons lemon extract
• 1/2 cup milk *
• 2 large eggs *
• 1 1/2 tablespoons lemon zest grated
• 1 1/2 cups flour, all-purpose
• 1/2 cup pecans chopped
• 1/4 cup lemon juice
• 1/2 cup sugar

1. Prepare lemony glaze and set aside.
2. Preheat oven to 350F (180C).
3. Grease and flour a 9 x 5 inch loaf pan.
4. In a large bowl, cream butter, sugar and lemon extract until fluffy.
5. Add eggs, beating until mixture is blended.
6. In a medium bowl, sift flour, baking powder and salt.
7. Pour 13 of the flour into the egg mixture.
8. Add 13 of the milk.
9. Stir until blended.
10. Continue adding flour and milk alternately until all is blended.
11. Do not overmix.
12. Fold in lemon peel and pecans.
13. Pour batter into prepared pan.
14. Bake one hour or until wooden pick inserted in center comes out clean.
15. Remove bread from oven and immediately pour lemony glaze slowly over the top.
16. Let stand 15 to 20 minutes.
17. Turn out onto rack to cool.
18. May be frozen.
19. Before serving bread bring to room temperature.
20. Cut in thin slices.
21. (This is easy to do, since this stuff is pretty dense and moist).
22. Serve with butter, or lemon curd or clotted cream.
23. Variation:
24. Bake it in smaller loaf pans for finger-food sized slices for parties.

butter, baking powder, sugar, salt, lemon extract, milk, eggs, lemon zest, flour, pecans, lemon juice, sugar

Taken from recipeland.com/recipe/v/lemon-tea-bread-47177 (may not work)