|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Grated lemon peel||1|
|Chopped walnuts||1 Cup (16 tbs)|
|Lemons||3 , juiced|
|Powdered sugar||1 Cup (16 tbs)|
Preheat oven to 35°F.
Grease and flour a 9 x 5-inch loaf pan.
In a mixing bowl, cream butter and sugar.
Add eggs, 1 at a time, beating well after each addition.
In a separate bowl, stir together flour, salt, and soda.
Add dry ingredients to creamed mixture alternately with buttermilk.
Stir in lemon peel and walnuts.
Pour batter into prepared pan.
Bake for 1 hour or until a wooden pick inserted near the center comes out clean.
Cool bread in pan 1 minutes; turn out onto a rack to cool completely.
To make glaze, combine lemon juice and powdered sugar.
Pierce top of cooled bread with a fork several times.
Drizzle glaze over bread.