Lemon Bread 

Lemon Bread
Makes one 9x5-inch loaf
2 cups unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup margarine or butter, softened
3 eggs
1/2 cup lemon juice
1/2 cup milk
3/4 cup chopped pecans, optional Clear Lemon Glaze
Preheat oven to 350 degrees. Stir flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat sugar and margarine until fluffy. Add eggs, 1 at a time, and beat well. Gradually beat in lemon juice. Add milk alternately with dry ingredients and stir well. Add pecans if desired. Turn into a greased and floured 9x5-inch loaf pan. Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean. Remove from oven, drizzle with Lemon Glaze. Cool for 15 minutes; remove from pan. Cool completely. Store tightly wrapped.
Clear Lemon Glaze: Combine 2 tablespoons of sugar and 2 teaspoons of lemon juice in a small saucepan; heat until sugar dissolves.
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