Lemon Tea Bread

  1/3 c  Butter; melted *
    1 ts Baking powder
    1 c  Sugar
    1 ts Salt
    3 tb Lemon extract
  1/2 c  Milk *
    2    Eggs *
1 1/2 tb Lemon zest; grated
1 1/2 c  All-purpose flour
  1/2 c  Pecans; chopped
         Lemony Glaze:
  1/4 c  Lemon juice
  1/2 c  Sugar

Prepare lemony glaze and set aside.

Preheat oven to 350 F. Grease and flour a 9x5" loaf pan.

In a large bowl, cream butter, sugar, and lemon extract until fluffy.
Add eggs, beating until mixture is blended. In a medium bowl, sift
flour, baking powder, and salt. Pour 1/3rd of the flour mixture into
the egg mixture. Add 1/3rd of the milk. Stir until blended. Continue
adding flour and milk alternately until all is blended. Do not
overmix. Fold in lemon peel and pecans. Pour batter into prepared
pan. Bake one hour or until wooden pick inserted in center comes out
clean. Remove bread from oven and immediately pour lemony glaze
slowly over the top. Let stand 15 to 20 minutes. Turn out onto rack
to cool. May be frozen.

Before serving bread bring to room temperature. Cut in thin slices.
(This is easy to do, since this stuff is pretty dense and moist).
Serve with butter, lemon curd, or clotted cream. (I like it best with
lemon curd).

Variation:

Bake it in smaller loaf pans for finger-food sized slices for parties.

For Vegans:

Margarine works well in this. I have never tried it with egg
substitutes or dairy milk substitutes, but I don't see why it
wouldn't work. The texture might be different, but I think it would
still taste good. (I doubt that it would be much more dense than the
original version).

Notes:

This has been a huge success everywhere it has showed up.