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“"A pretty glaze gives this tender, nutty bread an extra boost of lemony flavor. For variety, you can substitute grated orange peel and orange juice for the lemon." A runner-up recipe from taste of home.”
READY IN:
1hr 10mins
SERVES:
16
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream butter and 1 cup of 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.
  2. Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake at 350°F 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.

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