Preheat oven 170C/gas3 Grease and line the bottom of a 900g loaf tin.
Sift 350g plain flour and 1 tspn baking powder together, then rub in 175g butter or margarine.
Stir in 75g caster sugar and 125g chopped pecan nuts.
In another bowl, beat 3 eggs with 1 tbspn milk and add zest of a lemon. Stir in 5 tbspn maple syrup and mix well.
Add the flour mixture to the egg one and mix well, but don't over mix. Should be a nice dropping consistency.
Spoon into the tin and bake for about 50 mins. till golden and risen. Leave to cool in tin for about 10 mins then turn onto a wire rack.
Make some lemon icing by beating 1 tbspn lemon juice into 75g icing sugar.
Drizzle the icing over the cooled cake.
The texture was quite dense, but I suppose the rubbing in method doesn't make for a fine crumb. The maple taste was good, and there was a hint of lemon from the zest. The pecans gave another texture and the icing gave the cake an extra zing. I did find the cake a bit dry, so maybe should add a bit more milk? A nice cake to have with a cuppa.