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Mix butter, 1 cup sugar and lemon extract.
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Beat the eggs into the butter mixture.
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In a separate bowl, sift together the flour, baking powder and salt.
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To the butter mixture, add the flour mixture alternately with the milk beating just enough to blend.
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Fold in lemon rind and pecans.
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Pour the batter into a greased and floured loaf pan.
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Bake at 350° oven for 1 hour or until a toothpick comes out clean.
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Cool 10 minutes.
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While the bread is baking, mix the lemon juice and 1/2 cup sugar (Lemon Pour).
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While the bread is still warm, drizzle the Lemon Pour over the top.
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Remove loaf from pan, wrap in foil and store 1 day before serving.
