Pecan Lemon Loaf Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Butter1⁄2 Cup (8 tbs), softened
 Sugar1 1⁄2 Cup (24 tbs), divided
 Eggs2
 All purpose flour2 Cup (32 tbs)
 Baking powder1 Teaspoon
 Salt1⁄2 Teaspoon
 Sour cream3⁄4 Cup (12 tbs)
 Chopped pecans1 Cup (16 tbs), toasted
 Grated lemon peel1 Tablespoon
 Lemon juice1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4166 Calories from Fat 1898

% Daily Value*

Total Fat 220 g338.1%

Saturated Fat 88.2 g440.9%

Trans Fat 0 g

Cholesterol 754.6 mg

Sodium 1660.5 mg69.2%

Total Carbohydrates 522 g174.1%

Dietary Fiber 19.5 g78.2%

Sugars 313.9 g

Protein 54 g107.7%

Vitamin A 87.5% Vitamin C 83.7%

Calcium 78.3% Iron 96.5%

*Based on a 2000 Calorie diet

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.
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