In a large mixing bowl, cream butter and 1 cup of sugar until light and fluffy. Add eggs; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel.
Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.