Lemon Bread

Cream shortening with 1 c. of sugar & salt. Add eggs, mix well. Sift flour with baking powder. Fold flour, milk, nuts & lemon rind into creamed mixture. Pour into greased & floured 9x5x3 in ovenproof glass loaf pan. Bake at 325 about 45 minutes or until top springs back when lightly pressed. Cool in pan for 5 minutes. Combine remaining 1/2 c. sugar & lemon juice & pour mixture over bread while bread is still in pan. Let stand in pan, covered, overnight. If baked in metal pan, bake at 350, cool & pour lemon-sugar mixture over bread as directed but then let sit only 2 hours before removing from pan.