Lemon Bread

3/4  cup  butter or margarine
1  cup  sugar
3  eggs
2-1/4  cups  flour
1/4  tsp  salt
1/4  tsp  baking soda
3/4  cup  buttermilk
Grated rind of one lemon
Juice from  2  lemons
3/4  cup  chopped pecans, optional
3/4  cup  powdered sugar

Cream butter and sugar. Beat in eggs, one at a time. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in lemon rind and pecans.

Spoon into prepared loaf pan. Bake @325 for 1 hour and 20 minutes, or until cake tester inserted in middle comes out clean. Cool 15 minutes in the pan.

Blend lemon juice and powdered sugar until sugar is dissolved. Remove loaf from the pan and place it on a wire rack. Pierce several times with a toothpick, Spoon the glaze over warm loaf. (Or leave it in the pan while glazing, which is what I usually do).