Pecan Lemon Loaf
PREP: 20 min.| BAKE: 50 min. + cooling
A pretty glaze gives this tender, nutty bread an extra boost of lemony flavor. I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemon.
1/2 cup butter, softened
1-1/2 cups sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon peel
1/4 cup lemon juice
In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel.
Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
Yield: 1 loaf (16 slices).
From: Laura Comitz
Enola, Pennsylvania
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