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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A pretty glaze gives this tender, nutty bread an extra boost of lemony flavor. For variety, you can substitute grated orange peel and orange juice for the lemon. Ingredients:
1/2 cup butter, softened |
1 1/2 cups sugar, divided |
2 eggs |
2 cups 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 |
Directions:
1. In a large mixing bowl, cream butter and 1 cup of 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.
2. Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
3. 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.
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