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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Created by Pat Wells, donated by Paul Perkins. Great anytime. 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 |
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.
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