Pecan Lemon Loaf

Name: Pecan Lemon Loaf
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 114 grams butter, softened; 2 eggs; 250 grams all-purpose flour; 61 milliliters lemon juice; 1 Tbsp grated lemon peel; 109 grams chopped pecans, toasted; 1 teaspoons salt; 173 milliliters sour cream; 300 grams sugar, divided

Need a lacto ovo vegetarian dessert? Pecan Lemon Loaf could be a great recipe to try. This recipe serves 16. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 257 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of sugar, butter, lemon peel, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. If you like this recipe, take a look at these similar recipes: Pecan Breakfast Loaf, Pecan Breakfast Loaf, and Pumpkin Pecan Loaf.

Instructions

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Baking Powder

Lemon Peel

Sour Cream

Pecans

All Purpose Flour

Salt

Transfer to a greased 9-in. x 5-in. loaf pan.

Equipment you will use

Loaf Pan

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved.

Ingredients you will need

Lemon Juice

Sugar

Equipment you will use

Sauce Pan

Pour over warm bread. Cool completely on a wire rack before removing from pan.

Ingredients you will need

Bread

Equipment you will use

Wire Rack

Frying Pan

Equipment

Ingredients

Servings:

1teaspoon

baking powder 114grams

butter, softened 2

eggs 250grams

all-purpose flour 61milliliters

lemon juice 1Tbsp

grated lemon peel 109grams

chopped pecans, toasted 1teaspoons

salt 173milliliters

sour cream 300grams

sugar, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Lemon Loaf Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.