Pecan Lemon Loaf

Pecan Lemon Loaf


1/2 cup butter, softened

1 cup sugar

2 eggs

1/4 teaspoon lemon extract

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 lemon zest



Glaze

1/4 cup lemon juice

1/2 cup sugar


Preheat oven to 350 degrees F. Prepare a 9 x 5-inch loaf pan with cooking spray. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and lemon extract. Combine flour, baking powder, and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest. Spoon into prepared pan. Bake for 50 - 60 minutes, or until a toothpick inserted near the center comes out clean.


Make the glaze by combining the lemon juice and sugar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over warm bread. Cool completely on wire rack before removing from pan.


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