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Lemon Tea Bread

1/2 cup milk
2 eggs
1 cup sugar
1/3 cup butter
1 1/2 teaspoon grated lemon peel
1 1/4 cup all purpose flour
1 tsp. Double acting baking powder
1 tsp. salt
1/2 cup chopped pecans
  Glaze 1/4 cup sugar
           3 tablespoons fresh lemon
Preheat oven to 350 degrees.  Grease 8-1/2 X 4 1/2 
inch loaf pan, set aside.  In large mixer bowl combine 
milk eggs sugar, butter or margarine and lemon peel.  
Beat at medium speed until well blended.  Add dry 
ingredients, beat at low speed just until they are 
moistened and mixture is smooth.  Fold in pecans.  
Pour into loaf pan.  Bake 45 to 50 min or until toothpick
 inserted in center comes out clean.
  Meanwhile combine sugar and lemon juice for glaze.  
Place bread, still in pan, on wire rack to cool.  Slowly 
pour on glaze while bread is still hot.  Let stand 10 
minutes in pan, remove bread and cool on wire rack.  
Makes 16 1/2 inch slices.