Instructions

To make the bread:

1. Preheat oven to 350°F. Grease a 9"x 5" loaf pan.
2. Whisk together the flour, baking powder, salt, and lemon zest in a large bowl. Set aside.
3. In a separate bowl, combine the sugar, butter, lemon extract, and lemon juice. Add the eggs, one at a time, mixing well after each addition.
4. Add the sugar mixture to the flour mixture in three portions, alternating with two portions of milk. Mix just until combined. Stir in the pecans.
5. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a pick inserted into the center comes out clean.

To make the topping:

1. Place the confectioners' sugar and lemon juice in a saucepan. Cook over low heat until the sugar dissolves.
2. While the bread is still warm, use a sharp knife to pierce the top of the bread in several places. Not all of the topping will go down into the bread. It's fine if some of it stays on top or runs down the sides.
3. Pour the topping over the bread in the pan. Allow the bread to cool in the pan for 1 hour.
4. Remove the bread from the pan, and wrap it in foil. Leave the bread wrapped for 24 hours before serving.