2eggs, lightly beaten,
1 1/4cupsall-purpose flour,
1/2cupfinely chopped pecans,
1juice of one lemon,
1zest of one lemon,
1Preheat oven to 350 degrees.
2Grease an 8 x 14-inch-long pan and line bottom with parchment paper.
3In a large mixing bowl, cream shortening and 1 cup sugar. Add eggs.
4In another bowl, whisk flour, baking powder, and salt and add this to egg mixture alternately with milk. Add pecans and grated lemon zest, blending until mixed thoroughly. Pour batter into prepared pan, spreading into corners with spoon.
5Bake 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.
6Loosen bread but leave in pan. Prick the top all over with holes, using a wooden pick or metal skewer so the glaze can penetrate.
7Mix 3/4 cup sugar and the juice from one lemon. Spoon it on the bread until the bread slowly absorbs it.
8Cool for 10 minutes in pan on rack; remove from pan and cool on rack. Wrap tightly
No Nutritional Information Available