This is a nice light bread that has a kick of lemon to it, wonderful for something different in the late winter.
Preheat oven to 350ºF. Grease an 8½-inch loaf pan. Cream butter and brown sugar. Beat in eggs and mix well. Add sour cream and zest, beat until smooth. In separate bowl combine flour, baking powder, and salt. Add dry ingredients to the wet, mix well. Fold in nuts. Spoon batter into pan, bake for about 50 minutes. Remove from oven and make holes in the top with a toothpick. Dissolve glaze sugar in lemon juice and pour onto the loaf while still warm. Cool for 15 minutes in the pan, then on a rack completely.
Yield: 1 loaf
Source: Paraphrased from Allrich, Cooking By Moonlight
Use for: Imbolc