Pecan Lemon Loaf Recipe
Pecan Lemon Loaf Recipe photo by Taste of Home
Next Recipe

Pecan Lemon Loaf Recipe

Read Reviews
5 10 11
Publisher Photo
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. —Laura Comitz, Enoa, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 16 servings


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2 eggs
  • 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 grated lemon peel
  • 1/4 cup lemon juice

Nutritional Facts

1 slice: 264 calories, 14g fat (6g saturated fat), 49mg cholesterol, 152mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 4g protein .


  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).
Originally published as Pecan Lemon Loaf in Taste of Home April/May 2008, p37

Reviews for Pecan Lemon Loaf

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
jdm46 172434
Reviewed Mar. 27, 2014

"I can't eat nuts of any kind for health reasons, but I love anything lemon. Would this work well by just leaving out the nuts ?"

texaspepper 158774
Reviewed May. 5, 2013

"Very tasty and I used almonds instead of Pecans. It was the only nuts I had on hand but will try pecans next time.I also used 1/2 the sugar and the taste was still there."

administrator 173381
Reviewed May. 7, 2012

"This was a great recipe. I shared it with my parents and they loved it, too. I baked it according to the directions and it was just right. Will definitely make again. Can't go wrong with pecans and lemon!"

cheriwinkle 157049
Reviewed Jan. 15, 2012

"niest-you've probably learned how to toast nuts by now. For anyone else, I spread on a jellyroll pan and bake at 300 F. for 7-10 min. But watch closely so they don't scorch. Check out this website, if you like"

Valerie C 87828
Reviewed Nov. 10, 2011

"blueberriess would be a nice addition!"

sneadkendra 174521
Reviewed Aug. 6, 2011

"This "bread" is wonderful. Takes longer than indicated though. I have substituted orange & chocolate chips for lemon & pecans. It is a favorite and big hit."

xicota 157046
Reviewed May. 10, 2010

"Very moist, cake-like bread with a nicely tart, lemon tang. The pecans are a good addition. This would make a nice gift for special occasions and holidays."

niest 100947
Reviewed Apr. 6, 2010

"how do you toast the pecans - i know if an oven but for how long"

jordasu1 161578
Reviewed Mar. 11, 2010

"I loved the lemon flavor and it was easy to make. My husband took it to work and everyone loved it."

iluvlemon 104950
Reviewed Dec. 30, 2009

"This bread is GREAT if you like lemon. It is moist, and the nuts give a bit of a bite, and the glaze just tops it all off! I would definitely recommend this recipe!"

Loading Image