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Pecan Lemon Loaf

the.instructor's picture
  Butter 1⁄2 Cup (8 tbs), softened
  Sugar 1 1⁄2 Cup (24 tbs), divided
  Eggs 2
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sour cream 3⁄4 Cup (12 tbs)
  Chopped pecans 1 Cup (16 tbs), toasted
  Grated lemon peel 1 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)

In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy.
Add eggs; mix well.
Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream.
Fold in pecans and peel.
Transfer to a greased 9-in.x 5-in.x 3-in. loaf pan.
Bake at 350 degree for 50-60 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine the lemon juice and remaining sugar.
Cook and stir over medium heat until the sugar is dissolved.
Pour over the warm bread.
Cool completely on a wire rack before removing from pan.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4166 Calories from Fat 1898

% Daily Value*

Total Fat 220 g338.1%

Saturated Fat 88.2 g440.9%

Trans Fat 0 g

Cholesterol 754.6 mg251.5%

Sodium 1660.5 mg69.2%

Total Carbohydrates 522 g174.1%

Dietary Fiber 19.5 g78.2%

Sugars 313.9 g

Protein 54 g107.7%

Vitamin A 87.5% Vitamin C 83.7%

Calcium 78.3% Iron 96.5%

*Based on a 2000 Calorie diet

Pecan Lemon Loaf Recipe