Preheat oven to 350.
1/2 c oil
2 t lemon juice
1-1/2 c flour
1/2 t salt
1 t BP
1/2 c chopped walnuts or pecans
1/2 c grated coconut
With a hand mixer gently beat the eggs, add oil and mix, add milk and mix, add lemon and mix.
I used an old-fashioned non-electric mixer for this. It keeps the batter from becoming too frothy.
Sift the dry ingredients together and stir into the liquids with a wooden paddle, then stir in the nuts and coconut.
Pour batter into prepared loaf pan and bake at 350 for 40-45 minutes.
While loaf is baking, make glaze.
1/2 to 3/4 cup powdered sugar
2 T lemon juice
milk if needed
Stir lemon juice into sugar and then add milk one T at a time until glaze is runny enough to pour.
Run a knife down the sides of the pan and punch holes in the loaf every 2-3 inches. Spoon glaze over top of loaf and let sit for 20 minutes or as long as you can stand it. Pop loaf out onto wax paper and close edges unless you plan to cut it right away.
*Note: wax paper is easier to unwrap than plastic wrap or foil. The acid from the lemon will also break down the foil and no one likes it when that happens.
You can store in a plastic bag or foil to keep it moist, but ours won’t last long enough to dry out.