Lemon Pecan Tea Bread

Created by Pat Wells, donated by Paul Perkins. Great anytime.

• Ready In: 1 hr 5 mins
• Yields: 1 loaf

Ingredients

• 1⁄2 cup shortening
• 1  cup sugar
• 2  large eggs
• 1 1⁄2 cups all-purpose flour (sifted)
• 1 1⁄2 teaspoons baking powder (Clabber Girl)
• 1⁄4 teaspoon salt
• 1⁄2 cup milk
• 1  lemon, rind of, grated
• 1⁄2 cup  chopped pecans

• LEMON GLAZE

• 1  cup  sifted powdered sugar
• 2  tablespoons lemon juice

Directions

1. Beat shortening at medium speed until fluffy.
2. Gradually add sugar, beating well.
3. Add eggs one at a time, beating after each addition.
4. Combine flour, baking powder, and salt to mixture-adding to creamed mixture alternately with milk, beginning and ending with flour mixture.
5. Stir in lemon rind and pecans.
6. Pour batter into greased, floured 9x5x3-inch loaf pan.
7. Bake at 350°F for 50-55 minutes, or until toothpick inserted in center comes out clean.
8. Cool in pan on a wire rack for 10-15 minutes.
9. Remove and let cool completely on wire rack.
10. Lemon glaze: Combine ingredients, stirring until smooth (makes about 1/2 cup). Spread over loaf.