1. Preheat oven to 350°F. Lightly grease or spray a 9”x5” loaf pan with cooking spray. Line pan with parchment paper, leaving some excess paper overhang that can be used as handles to lift loaf out of pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter then gradually beat in the sugar. Beat, at medium speed, until the butter-sugar mixture is light coloured and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula, if needed. Add the vanilla, lemon juice, and lemon rind. Mix well.
3. In a separate bowl, whisk together the flour, baking powder, salt, and pecans. With the mixer speed set to low or “stir” mode, add the dry ingredients to creamed mixture, alternately with the milk, starting and ending with dry ingredients. Scrape down the sides of the bowl with a spatula, if necessary, to ensure all ingredients are incorporated. Beat at medium-high speed an additional 20-30 seconds or so to ensure the dry ingredients have been completely incorporated. Transfer batter to prepared loaf pan, spreading batter evenly with knife.
4. Bake loaf for approximately 1 hour or until cake tester inserted into center of loaf comes out clean.

Glaze:

1. About 3-4 minutes before bread is due to come out of the oven, combine lemon juice and sugar in small bowl. Slowly drizzle pourable glaze over hot loaf as soon as it comes out of the oven. Cool loaf in pan for about 15 minutes then carefully turn loaf out on to wire rack to finish cooling. Cool sweet bread completely before slicing and serving.

   Yield: 1 – 9”x5” loaf