LEMON BREAD

3/4 cup margarine

1 1/2 cups sugar

3 eggs

2 1/4 cups flour

1/4 tea. baking soda

3/4 cup buttermilk

grated rind of one lemon

3/4 cup chopped nuts

GLAZE

juice of 2 lemons

3/4 cup sugar

Grease and flour a 9x5x3" pan. Cream margarine and sugar. Beat in eggs. Sift dry ingredients together and add to batter, alternating with milk. Stir in rind and nuts. Bake for 1 hour and 20 min. at 325'. Cool 15 min. in pan or baking dish; then remove and cool completely on wire rack.

While loaf is baking, prepare glaze. Let stand to allow sugar to dissolve. After removing loaf from dish, pierce top with cake tester or tooth pick in a number of places and spoon over glaze. Allow to cool to room temperature before slicing.