Bring all ingredients to room temperature. The amount of time needed will vary based on the temperature of your kitchen; I would allow 1 hour. for the butter, 30 minutes for the eggs, milk and lemons.

Sift together flour, baking powder and salt into a medium mixing bowl (you will have sifted the flour twice). Set aside.

With an electric mixer, beat butter on medium speed until smooth. Gradually add 1 cup sugar, then lemon extract and continue beating on medium speed for 1 minute. Stop and scrape down sides of bowl. Continue beating on medium speed for another minute or until the mixture is smooth (no lumps), light and airy.

With the motor running, add eggs one at a time and continue beating until blended and the mixture looks like whipped cream.

Add 1/3 of sifted flour mixture alternating with 1/3 of milk, just until all the flour and milk have been incorporated. Don’t overmix. With a spatula or spoon, stir in lemon zest and chopped pecans; again, don’t overmix.

Spoon batter into prepared pan and bake for 50 minutes to 1 hour, or until a tester inserted in the middle comes out clean.

As soon as you place the bread in the oven, whisk together lemon juice and remaining 1/4 cup sugar. Let stand at room temperature while bread is baking, stirring occasionally.

Cool bread in pan for 15 minutes. Before removing, using a skewer or ice pick, poke holes from the top and through the bread in several places (around 1/2 to 3/4 inches apart). Immediately spoon lemon mixture over the top. Let sit (in the pan) until lemon mixture is absorbed, around 5 to 7 minutes.

Remove bread from pan and place on a wire rack set inside a rimmed cookie sheet or on waxed paper to finish cooling. (The pan or waxed paper are to catch any lemon syrup that may drip out.)

Once completely cool, wrap bread in foil or plastic wrap. This bread tastes best if you store it overnight, wrapped and at room temperature (or in the refrigerator), before serving.