Instructions: Seems to me a few months back someone posted a request for lemony lemon cake recipes. Of course that might have been on rec.food.cooking, or I might have been smoking banana peels, but to be safe, I thought Id post it on both. So here it is.

This has been a huge success everywhere it has showed up. Preheat oven to 350 degrees F. Grease and flour a 9"x5" loaf pan.

Lemony Glaze: Mix together 1/4 cup lemon juice and 1/2 cup sugar.

Prepare lemony glaze and set aside. 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 1/3 of the flour into the egg mixture. Add 1/3 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 - 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, or 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.

NOTE: For Vegans: Margarine works well in this. I have never tried it with egg substitutes or dairy milk substitutes, but I dont see why it wouldnt 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).

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