Lemon and Pecan Buttermilk Bread

Using more of that good lemon juice I froze from my friend's trees last summer, I found this recipe on Cooks.com.  Pretty yummy stuff with a nice cup of coffee.

LEMON AND PECAN BUTTERMILK BREAD

1 stick butter, softened
1 1/4 cup granulated sugar
3 eggs 
1 teaspoon vanilla 
1 Tablespoon lemon zest
1 Tablespoon lemon juice
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup chopped toasted pecans


Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with Pam or Bakers Joy.  Beat butter and sugar for 3 minutes. Add eggs, one at a time, beating after each one. Beat in vanilla, lemon zest, lemon juice. Whisk together the flour and dry ingredients. With a wooden spoon, stir in half the dry ingredients.  Add half of the buttermilk.  Repeat and mix thoroughly with spoon until smooth.  Add pecans.  Pour into loaf pan and bake for 55 minutes until tested done.  Glaze with a mixture of 2 tablespoons lemon juice mixed with 1 cup powdered sugar.  Pour over loaf.