Pecan Lemon Loaf Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs), divided | |
| Eggs | 2 | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sour cream | 3/4 Cup (16 tbs) | |
| Chopped pecans | 1 Cup (16 tbs), toasted | |
| Lemon peel | 1 Tablespoon, grated | |
| Lemon juice | 1/4 Cup (16 tbs) |
Directions
In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy.
Add eggs; mix well.
Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream.
Fold in pecans and peel.
Transfer to a greased 9-in.x 5-in.x 3-in. loaf pan.
Bake at 350 degree for 50-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine the lemon juice and remaining sugar.
Cook and stir over medium heat until the sugar is dissolved.
Pour over the warm bread.
Cool completely on a wire rack before removing from pan.
Add eggs; mix well.
Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream.
Fold in pecans and peel.
Transfer to a greased 9-in.x 5-in.x 3-in. loaf pan.
Bake at 350 degree for 50-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine the lemon juice and remaining sugar.
Cook and stir over medium heat until the sugar is dissolved.
Pour over the warm bread.
Cool completely on a wire rack before removing from pan.
Chef
