"This recipe carries a double dose of lemon: grated zest in the batter and lemon syrup poured over the cake after baking. For a heavenly cake, bake it in 2 miniature loaf pans, then top the slices with berries and whipped cream."
Preheat over to 350F. Grease and flour a medium 8.5 inch/21 cm loaf pan.
In a large bowl combine the shortening and sugar and beat until blended. Add the eggs one at a time, beating well after each addition. In a medium bowl stir and toss together the flour baking powder and salt. Add to the shortening mixture, along with the milk and lemon zest and beat until blended and smooth. Stir in the pecans. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, about 1 hour. While the cake bakes, make the lemon syrup by combining the sugar and lemon juice in a small bowl. Set aside stirring occasionally; don't worry if the sugar does not dissolve completely.
Remove the cake from the oven and using a fork gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot cake. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.