Preheat the oven to 350˚F. Lightly spray loaf pan.
For the bread: In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated.
In a medium bowl, mix together the flour, baking powder and salt.
Alternate between mixing in the flour mixture and the yogurt into the wet ingredients until fully combined. Fold in the pecans and the lemon peel.
Pour the mixture into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
For the glaze: In a small saucepan, combine the lemon juice and 1/2 cup sugar on medium heat, stirring constantly until sugar is dissolved. Pour over the warm bread. Let the bread cool completely on a wire rack before removing from pan.