Lemon Tea Bread
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon||1 , rind grated|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Stir in lemon rind and pecans, if desired.
Pour batter into a greased and floured 9 x 5 x 3 inch loafpan.
Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 to 15 minutes; remove from pan and let cool on wire rack.
Pour glaze over bread.