1/2 c. shortening
2/3 c. sugar
2 eggs
2 1/4 c. plain flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 tsp. freshly grated lemon peel
1/2 c. chopped nuts

Cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Stir in lemon peel and nuts.

Spoon batter into a 9x5x3 inch loaf pan. Bake at 350 degrees for about 1 hour or until done. Pour lemon glaze over hot bread; let stand 20 minutes before turning out on rack. Cool completely before slicing. Yield: 1 loaf.

LEMON GLAZE:

Combine 1/3 cup powdered sugar and 3 tablespoons lemon juice until sugar is dissolved. Pour over bread.