1 zest of one lemon
Preheat oven to 350 degrees.
Grease an 8 x 14-inch-long pan and line bottom with parchment paper.
In a large mixing bowl, cream shortening and 1 cup sugar. Add eggs.
In another bowl, whisk flour, baking powder, and salt and add this to
egg mixture alternately with milk. Add pecans and grated lemon zest, b
lending until mixed thoroughly. Pour batter into prepared pan, spreadi
ng into corners with spoon.
Bake on middle shelf of oven 1 hour, until light golden. Test doneness
with a skewer. If it comes out clean and dry the bread is done.
Loosen bread but leave in pan. Prick the top all over with holes, usin
g a wooden pick or metal skewer so the glaze can penetrate.
Mix 3/4 cup sugar and the juice from one lemon. Spoon it on the bread
until the bread slowly absorbs it.
Cool for 10 minutes in pan on rack; remove from pan and cool on rack.
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