1/2 cup shortening
1 3/4 cups sugar
2 eggs, lightly beaten
1 1/4 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup finely chopped pecans
1 juice of one lemon
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 alternat
ely with milk. Add pecans and grated lemon zest, blending until mixed thoroughly. Pour bat
ter into prepared pan, spreading into corners with spoon.
Bake on middle shelf of oven 1 hour, until light golden. Test doneness with a skewer. If i
t comes out clean and dry the bread is done.
Loosen bread but leave in pan. Prick the top all over with holes, using a wooden pick or m
etal 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 slow
ly absorbs it.
Cool for 10 minutes in pan on rack; remove from pan and cool on rack. Wrap tightly
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