Beat butter until fluffy; beat in sugar. Beat in eggs 1 at a time, beating well after each addition. Combine flour, baking powder and salt; mix into creamed mixture alternately with milk, beginning and ending with dry ingredients. Mix in chopped pecans and lemon rind. Pour batter into 6 greased and floured loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches.

Bake at 350 degrees F. until bread is golden and toothpicks inserted in bread come out clean, about 50 minutes.

Syrup: Mix 1 1/2 pints confectioners' sugar and 1 pint lemon juice; spoon over breads and let stand 15 minutes. Remove from pans; cool on wire racks.

Glaze: Mix 1 1/2 pints powdered sugar and enough lemon juice to make glaze consistency. Spoon over tops of breads; garnish with pecan halves.