This recipe was given to me by my dear, dear friend, Marilyn O'Dell. She served this the other evening at our small groups and gave me permission to use it on my blog. I can personally tell you it is absolutely delicious.
3/4 cup butter, softened
1 1/2 cup sugar
3 eggs
2 1/4 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. soda
1/4 cup buttermilk
Grated rind of 1 lemon
3/4 cup chopped pecans
Juice of 2 lemons
3/4 cup powdered sugar
Combine butter and sugar, creaming until light and fluffy; add eggs, beating well. Combine dry ingredients. Add buttermilk and dry ingredients alternately to creamed mixture, beginning and ending with buttermilk; stir just until all ingredients are moistened. Stir in lemon rind and pecans. Spoon batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 325 degrees for 1 hour and 15 minutes or until bread tests done. Cool 15 minutes and remove from pan. Combine lemon juice and powdered sugar; stir well. Punch holes in top of warm bread with a toothpick; pour on glaze. Cool on wire rack. Yield: 1 loaf
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