Pecan Lemon Loaf
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
Ingredients
- 1/2 cup butter, softened
- 1-1/2 cups sugar, divided
- 2 large eggs, room temperature
- 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 zest
- 1/4 cup lemon juice
Reviews
Excellent! Was going to alter the instructions and add the glaze on after removing it from the pan, because I thought it was going to be a sticky mess. But the glaze was actually a syrup, so I added to the bread while it was in the pan, and it quickly absorbed it, and it wasn't much stickier than most quick breads. Left it in the oven for the full 70 minutes, which I will alter next time I make it, (toothpick didn't come out clean a few minutes prior) because when I let it cool it the pan, it continued to bake a bit and the bottom was a bit darker than I like it. But I tell you, my husband still said it was one of the best breads I have made, and I make breads quite often and have some very good recipes. It was bold and flavorful!!!
This cake was delicious! The loaf itself was just the right amount of lemony greatness. The glaze on top was the -excuse the pun- icing on the cake. I did the glaze as written with squeezed lemon juice. To the loaf, I added 1 tsp of vanilla, 'cause I love vanilla. I took a tip I saw somewhere that said to add your lemon zest to the sugar and let it sit while the butter is coming up to room temperature. Something about allowing the lemon to release its oil. It really made for a great taste. I also butter toasted the pecans. Can't go wrong there. I baked it for the full 60 minutes, but I checked it at 50. I'm an amateur baker, so I never know where to place the oven racks. I felt it was kinda high, but since it was going to bake so long, I thought it would be better to be a little further from the heat element. It cooked perfectly. I use my husband's reaction to decide if I will make something again. This is the first time I got such a positive reaction from something that was not chocolate. I definitely will be making this over and over. Its too easy not to. Most of the time, I have all of the ingredients in my cupboard. I just had to get sour cream. By the way, I was unsure of the sour cream measurement. I found out the whole 8oz container is about 3/4 cup. No left overs!
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 ?
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.
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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!
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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 http://www.mybakingaddiction.com/how-to-toast-nuts-tutorial/
blueberriess would be a nice addition!