BREAD:

1/2 c. shortening
1 c. sugar
2 eggs
1 1/2 c. sifted 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 (opt.)

TOPPING:

1/3 c. sugar
Juice of 1 lemon

Cream shortening; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in rind and pecans if desired.

Pour batter into a greased 8 1/2" x 4 1/2" x 3" loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.

Combine 1/3 cup sugar and lemon juice, stirring well, immediately pour over bread in pan. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Yield: 1 loaf.