Combine sugar, butter, extract and juice. Beat in eggs, one at a time until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using). Pour batter into a greased 4 1/2"x8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes out clean. TOPPING: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 169 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 284.8mg||88 %|
|Sodium 188.9mg||7 %|
|Potassium 159mg||4 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 78.2g|
|Protein 8.9g||13 %|
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Calories per serving: 504
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