Cake    Cream butter and sugar. Add eggs, then milk and flour sifted with baking powder. Add lemon rind. Beat well. Add nuts. Place in greased loaf pan. Bake 1 hour. Cool 10 minutes.

Glaze   Combine butter, sugar and lemon juice in a small saucepan. Simmer and stir until sugar is dissolved and mixture is syrupy. If hot glaze is too thick, stir in a bit of water. Spread over warm bread with pastry brush.

Note: This bread keeps well for several days in the refrigerator wrapped in foil. Can also be frozen.