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6 Servings1/3 cup CRISCO Shortening, melted 1 cup sugar 1/4 cup fresh lemon juice (juice from approx. 2 lemons) 1 teaspoon lemon extract (optional) 2 eggs 1-1/2 cups unsifted, all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk Grated peel of 1 large lemon 1/2 cup finely chopped pecans Topping: 1/2 cup confectioners' sugar 1/4 cup fresh lemon juice (juice from approx. 2 lemons) Preheat oven to 325ºF. Grease and flour 8-inch loaf pan. Combine Crisco, sugar, lemon juice and extract in bowl. Beat at medium speed of electric mixer, until well blended. Add eggs one at a time, beating until smooth after each addition. Combine dry ingredients and stir into egg mixture alternately with milk. Stir in lemon peel and pecans. Pour into prepared loaf pan. Bake at 325ºF for 1 hour or until a toothpick inserted in center comes out clean. For topping, combine confectioners' sugar and lemon juice in small sauce pan. Heat until sugar is dissolved. Pour over top of hot bread while it is still in the pan. Cool in pan for 1 hour. To avoid crumbling when slicing the bread, remove from pan, wrap in foil and let stand for 24 hours before cutting. |
