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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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A pretty glaze gives this tender, nutty bread a 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 lemons. âLaura Comitz, Enoa, Pennsylvania Ingredients:
1/2 cup butter, softened |
1-1/2 cups sugar, divided |
2 eggs |
2 cups king arthur unbleached 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 |
Directions:
1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel.
2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° 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. Yield: 1 loaf (16 slices).
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