||Preheat oven to 350 degrees. Grease/spray a 4 & 1/2″ x 8 & 1/2″ loaf pan and set aside.
Combine sugar, butter, extract, and lemon juice. Add eggs, one at a time, beating until smooth.
In a separate bowl, mix flour, baking powder, and salt. Stir in the wet ingredients and milk, alternating between the two. Add the grated rind and pecans.
Bake for about an hour, or until done.
||Dissolve sugar in lemon juice over low heat. Using a sharp knife, pierce the top of the warm bread in several places. Pour topping over bread. Let bread cool in pan for an hour. Remove from pan and wrap in foil. For best results, let bread stay wrapped for 24 hours before serving.|