Cream shortening; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in rind and pecans, if desired.
Pour batter into a greased 8 1/2- x 4 1/2- x 3-inch loaf pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
Combine 1/3 cup sugar and lemon juice, stirring well; immediately pour over bread in pan. Cool in pan 10 minutes; remove from pan, and cool completely on wire rack.