1 1/2 c. flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/3 c. solid vegetable shortening
1 1/4 c. sugar
2 eggs
2 tbsp. finely grated lemon rind
Squeeze 1/2 of lemon and save juice for glaze
1/2 c. milk
1/2 c. finely chopped pecans

Sift dry ingredients and put aside. Cream sugar, shortening and lemon rind. Beat until light and fluffy. Add the eggs one at a time and beat after each addition. Add 1/2 the dry ingredients and all of the milk and mix. Add the rest of the dry ingredients with the pecans and mix well until blended thoroughly. Pour into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 45 minutes.

GLAZE:

Mix the reserved lemon juice with 1/3 cup sugar and POUR OVER THE BREAD WHILE IT IS STILL HOT AND IN THE PAN. Cool, loosen and turn out on serving plate.