Lemon Tea Bread

1/2 cup shortening
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Grated rind of 1 lemon
1/2 cup chopped pecans (optional)
Lemon Glaze

Beat shortening at medium speed of electric mixer until fluffy. Gradually add sugar, beating mixture well. 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, if desired, pecans.

Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack for 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.

Pour Lemon Glaze over bread.

Lemon Glaze:
1 cup sifted confectioners sugar
2 tablespoons lemon juice

Combine ingredients, stirring until smooth.