Back to Pecan Lemon Loaf

Print Options


Card Sizes

Pecan Lemon Loaf Recipe

Pecan Lemon Loaf Recipe

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 YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Pecan Lemon Loaf

Sort By :
jdm46 User ID: 752687 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 User ID: 1265335 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 User ID: 1996148 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 User ID: 1239361 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 User ID: 4781243 87828
Reviewed Nov. 10, 2011

"blueberriess would be a nice addition!"

sneadkendra User ID: 1954572 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 User ID: 944314 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 User ID: 4987853 100947
Reviewed Apr. 6, 2010

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

jordasu1 User ID: 4269091 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 User ID: 4743462 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