Lemon Loaf

Directions

• In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in pecans and lemon zest.
• Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean.
• For topping, combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before removing from pan to a wire rack.