In a large bowl, cream butter, 1 c. sugar and lemon etract until fluffy. Add eggs, beating until mixture is blended.
In a medium bowl, sift flour, baking powder and salt. Add flour mixture and milk alternately to egg mixture. stir until blended. Do not over mix.
Fold in lemon peel and pecans.
Pour batter into greased loaf pan and bake for 60 minutes or until a wooden pick inserted in center comes out clean. If using mini loaf pans, bake for 35 minutes.
Mix together 1/4 c. lemon juice and 1/2 c. sugar. Pour slowly over top of hot bread. Let stand 15-20 minutes. Turn onto rack to cool.
Recipe Notes
This is also delicious with 1 c. blueberries added while folding in lemon peel and pecans.