1/2 c. shortening
1 c. sugar
2 eggs
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
Grated rind of 1 lemon
1/2 c. chopped pecans; optional
Glaze

Cream shortening; gradually add sugar beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternating with milk, beginning and ending with flour mixture. Stir in lemon rind and pecans.

Pour batter into greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes; remove from pan and let cool on wire rack. Pour glaze over bread. Yields 1 loaf.

GLAZE:

1 c. sifted powdered sugar
2 tbsp. lemon juice

Combine sugar and lemon juice, stirring well. Yields 1/3 cups.