Very Lemon Bread

1/3 C. butter or margarine, melted
1 C. sugar
grated peel of 1 lemon
1 Tbsp. lemon juice
2 eggs
1-1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 C. milk
1/2 C. chopped walnuts
Lemon Glaze (recipe follows)

Preheat oven to 350 degrees. Grease and flour three 5-3/4 x 3-1/4-inch loaf pans or one 9 x 5-inch loaf pan. In large bowl, blend butter, sugar, lemon peel and lemon juice. Beat in eggs.
In medium sized bowl, sift together flour, baking powder and salt. Add flour mixture alternately with milk to butter mixture, stirring just to blend. Fold in nuts. Pour batter into prepared pan. Bake 9 x 5-inch loaf for 1 hour (smaller loaves for 30 to 35 minutes); or until wooden toothpick inserted in center comes out clean. Meanwhile, prepare Lemon Glaze. Remove loaf pan(s) from oven. Pour Lemon Glaze over hot loaf. Allow glaze to seep into loaf. Cool about 10 to 15 minutes before removing from pan. Wrap in foil and let stand for 24 hours before slicing.

Lemon Glaze:
1/4 C. lemon juice
1/2 C. sugar
In small saucepan over medium heat, combine lemon juice and sugar. Cook, stirring, until sugar is dissolved and mixture is blended.

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