| In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel. Transfer to a greased 9-in.x5-in.x3-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. 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 moving from pan. YIELD: 1 loaf (16 slices)
Recipe source: Taste of Home magazine, April & May, 2008 |
