Pecan Lemon Loaf
|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs), divided|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 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.