Preheat the oven to 180 C / Gas 4. Lightly grease a 23x13cm loaf tin.
In a large bowl, cream together the butter and 150g sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon zest. In a separate bowl, sift together the flour, salt and baking powder.
Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour mixture into prepared loaf tin.
Bake in the preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean.
In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After cake has cooled for 10 minutes, spoon glaze over loaf.
I made two of these, and they were both lovely, I didn't find them dry at all. I added an extra teaspoon of lemon juice in with the cake mix to make sure they'd be lemony enough, and they were great. The only thing I'd change next time would be to line my metal loaf tin, since that one got stuck in the pan and broke in two, luckily that was for us, so I just stuck it together with watered-down lemon curd.
I didn't use the drizzle. I instead opted for some lemon icing, just the juice of one lemon and enough icing sugar to make a thick but smooth icing.
Shall definitely make again, thanks! - 28 Oct 2011