---------- Recipe via Meal-Master (tm) v8.05
       Title: Barbara Lauterbach’s Lemon Bread
  Categories: Breads, Quick
       Yield: 1 servings
       1 c  Sugar
     1/3 c  Butter; melted
       1 ts Lemon extract
     1/4 c  Lemon juice
       2    Eggs
   1 1/2 c  Flour; all purpose
       1 ts Baking powder
       1 ts Salt
     1/2 c  Milk
            Grated rind of 1 lemon-0r
     1/2 ts Lemon oil
     1/2 c  Chopped pecans
     1/2 c  Confectioners' sugar
     1/4 c  Lemon juice; fresh
   Directions: Combine sugar, butter, extract and juice. Beat in eggs, one at
   a time, till smooth. In a separate bowl, mix flour, baking powder and salt.
   Stir in the wet ingredients alternately with the milk. Add the lemon rind
   (or oil) and pecans (if using). Pour batter into a greased 4 1/2 x 8 1/2
   loaf pan. Bake for about 1 hour, or until a toothpick comes out clean.
   Topping: Dissolve sugar in lemon juice over low heat. Pierce top of hot
   loaf in several places with a sharp knife. Pour topping over crust. Let
   loaf coll in pan for 1 hour. Remove from pan, wrap in foil and let set for
   24 hours for flavors to mature.
   From King Arthur’s 1993 Spring Summer Catalog. Formatted for MM by Mike
   Diehl M.Diehl1, RTBH21A@PROCOM