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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From the California Heritage Cookbook Prepare 24 hours in advance Ingredients:
1/3 cup butter, melted |
1 cup sugar |
3 tablespoons lemon extract |
2 eggs |
1 1/2 cups sifted flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 cup milk |
1 1/2 tablespoons grated lemon rind |
1/2 cup chopped pecans |
1/4 cup lemon juice |
1/2 cup sugar |
Directions:
1. Mix butter, 1 cup sugar and lemon extract.
2. Beat the eggs into the butter mixture.
3. In a separate bowl, sift together the flour, baking powder and salt.
4. To the butter mixture, add the flour mixture alternately with the milk beating just enough to blend.
5. Fold in lemon rind and pecans.
6. Pour the batter into a greased and floured loaf pan.
7. Bake at 350° oven for 1 hour or until a toothpick comes out clean.
8. Cool 10 minutes.
9. While the bread is baking, mix the lemon juice and 1/2 cup sugar (Lemon Pour).
10. While the bread is still warm, drizzle the Lemon Pour over the top.
11. Remove loaf from pan, wrap in foil and store 1 day before serving.
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