Preparation:
Place butter, sugar, and eggs in bowl. Attach bowl and flat beater. Turn speed to 6 and beat 1 minute. Stop and scrape bowl.
Combine flour, baking powder, and salt. Turn to speed 2 and add 1/3 of the flour mixture alternately with 1/2 the milk beating 15 seconds after each addition. Repeat until all ingredients are used. Stop and scrape bowl. Turn to stir speed and quickly add walnuts and lemon peel.
Pour batter into greased 8 1/2x4 1/2x2 1/2-inch loaf pan. Bake at 325 F for 55 to 60 minutes. Brush with Lemon Glaze and cool in pan 15 minutes; remove and cool on wire rack
LEMON GLAZE: Place lemon juice and sugar in small saucepan. Bring to a boil over medium heat and stir until slightly thickened. Remove from heat |
