LEMON WALNUT BREAKFAST CAKE

3/4 cup butter
3/4 cup sugar
2 eggs
1-1/8 cup of flour
1/8 teaspoon baking soda
1/8 teaspoon salt
3/8 cup buttermilk (or regular milk with 1 teaspoon of lemon juice).
Grated rind of 1/2 lemon
Scant 1/2 cup of chopped walnuts

Cream butter with sugar; add eggs, one at a time. Mix well between additions. Combine dry ingredients and add to butter mixture. Add buttermilk and mix well. Add nuts and lemon rind. Mix well. Place in 9 x 5 greased loaf pan. Bake in preheated oven for 30 to 35 minutes at 350 degrees. Test with toothpick. Remove from pan and glaze while still warm. Glaze: Combine juice of 1/2 lemon with 3/8 cup sugar. Spread over top of cake. Cool cake completely and wrap. Will keep 2 or 3 days.