1/4 cup butter
1 1/2 cups white sugar
1 egg
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon lemon extract
1 dash lemon zest
1 1/2 teaspoons vanilla extract
1 cup white sugar
2 tablespoons lemon juice
1 egg white
1 tablespoon lemon zest
1 1/2 cups chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 9x5 inch loaf pans.
In a large bowl, cream 1/2 cup butter, 1 cup sugar, egg, 1 1 1/2 cup milk and 1 1 1 teaspoon vanilla until smooth. Beat in flour, baking soda, baking powder, salt, cinnamon, nutmeg and lemon extract. Stir in lemon zest, lemon juice and egg white. Mix in lemon zest and pecans. Drop by rounded spoonfuls onto bread.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean. Cool briefly before removing from pan. Serve warm or warm just cool as leftovers.