Servings: 12

¾c Butter ¾c Butter
2 cups sugar 2 cups sugar
4 Eggs, lightly beaten 4 Eggs, lightly beaten
½Tsp Baking soda ½Tsp Baking soda
3 cups flour 3 cups flour
1 cup Buttermilk 1 cup Buttermilk
2 Tbs lemon zest 2 Tbs lemon zest
1 cup chopped pecans 1 cup chopped pecans
 
GLAZE; GLAZE;
Juice of 2 lemons Juice of 2 lemons
1 cup powdered sugar 1 cup powdered sugar

Preheat oven to 325
Cream butter and sugar in large bowl
Add in eggs
Alternate adding dry ingredients and buttermilk/lemon zest
Stir in chopped pecans
Pour into prepared 9 x 5" loaf pan
Bake for 40 minutes
When bread is done, make holes in bread with tooth picks and pour glaze over bread while still hot, then cool completely.