Instructions: Heat oven to 350F. Generously grease an 8 1/2 x 4 1/2 x 2 1/2" loaf pan (5 1/2 C capacity) or 8 x 3 3/4 x 2 1/2" disposable foil loaf pan (4 1/2 C capacity). Set a wire cooling rack over waxed paper.

Beat sugar, margarine, eggs, lemon peel (reserve juice for later) and baking powder in a large bowl with mixer on med speed until smooth and creamy. Reduce speed to low and alternately beat in flour and milk, beginning and ending with flour. Fold in nuts. Scrape into prepared pan; gently press walnut halves on top.

Bake 50 - 60 min until a pick inserted in center comes out clean. Cool in pan on wire rack 5 min before inverting on rack. Turn bread right side up.

Meanwhile mix reserved lemon juice and maple syrup in a cup. While bread is still warm, pierce top all over with toothpick, then gently brush with syrup letting syrup soak in before adding more.

Place on a serving plate; let cool. Slice with a serrated knife.

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