 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Wonderful served warm; spread with cream cheese, and a good cup of coffee or tea Ingredients:
1/2 cup butter, softened |
1 1/2 cups sugar, divided |
2 eggs |
2 cups flour |
1 tsp. baking powder |
1/2 tsp. salt |
3/4 cup sour cream |
1 cup chopped pecans, toasted |
1 tbsp. grated lemon zest |
1/4 cup lemon juice |
Directions:
1. Preheat oven to 350*
2. 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 zest.
3. Pour into a greased 9x5 loaf pan. Bake in preheated oven for 50-60 minutes or until a toohpick inserted near the center comes out clean.
4. In a small sauce pan, 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
|
|