1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
2 large eggs
2 tablespoons finely minced lemon zest (about 2 lemons)
1/2 cup low fat or whole milk
1/2 cup chopped pecans
Preheat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan; set aside. In a medium bowl, sift together flour, baking powder and salt. Set aside. In the bowl of an electric mixer,cream together butter and sugar until light and fluffy. Add eggs and lemon zest and mix until combined. Add dry ingredients, alternating with milk.
While there are still bits of flour to be seen, add pecans and mix until ingredients are just combined. Don't over mix or the bread will be hard. Pour batter into pan and bake in center of oven 50 to 60 minutes or until bread is golden brown and a toothpick inserted in center comes out clean
Lemon Glaze
1/2 cup sugar
1/2 cup fresh lemon juice
Whisk together lemon juice and sugar in a small bowl. Just after bread comes out of oven, poke holes all over the top with a fork or skewer and pour lemon-sugar mixture over cake. Cool bread in pan on a rack 30 minutes. Serve warm or at room temperature.