Lemon Bread

5 Tbsp. butter
1/2 tsp. salt
1 cup sugar
grated rind of 1 lemon
2 eggs, unbeaten
1 1/2 cups flour, sifted
1 Tbsp. baking powder
1/2 cup milk
1/2 cup chopped walnuts

Cream butter. Add salt. Add sugar gradually. Add eggs, one at a time, beateing well after each addition. Add grated lemon rind. Sift flour, measure and sift together with baking powder. Add alternately to creamed mixture with milk. Add chopped walnuts. Turn into well-greased bread pan and bake at 350 degrees for 55 minutes. Leave in pan and spoon topping over hot loaf.

Lemon Topping:
juice 1 lemon
1/2 cup sugar

Allow bread to cool in pan. Remove and wrap in foil, place in refrigerator and allow to ripen for 2 to 3 days.