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¼ cup butter, softened
¾ cup sugar
2 cups flour
2½ tsp. baking powder
1 tsp. salt
¾ cup milk
1 tsp. lemon extract
½ cup finely chopped pecans
Cream butter and sugar together until light and fluffy.
Add eggs, one at a time.
In separate bowl, combine flour, baking powder and salt.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Stir in lemon extract and pecans.
Pour into greased loaf pan.
Bake at 350 degrees for 45 minutes.
Cool in pan 10 minutes; remove to a wire cooling rack, and let cool completely.
Combine one heaping ¼ cup sifted powdered sugar and 1 tsp. lemon juice; stir until smooth.
Drizzle glaze over top of bread.
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