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Pecan Lemon Loaf Exps Ft22 40145 F 0127 1

Lemon Pecan Pound Cake

TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD: 1 loaf (16 pieces).
A pretty glaze gives this tender lemon pecan pound cake an extra boost of citrus. For variety, I sometimes 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

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest.
  • 2. Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes.
  • 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.

Nutrition Facts

1 piece: 260 calories, 14g fat (6g saturated fat), 46mg cholesterol, 163mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.

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