INGREDIENTS
Preheat oven to 350°F. Butter and flour a 9 x 4-inch loaf pan, set aside. In a large bowl, sift together flour, baking powder and salt. Set aside. Meanwhile, in the bowl of an electric mixer, cream together butter and 1/2 cup of sugar until light and fluffy. Add the eggs and lemon zest and mix until combined. Add the dry ingredients alternating with the milk. While there are still bits of flour to be seen, add the pecans and mix until ingredients are just combined. Don’t overmix or you’ll be serving lemon butter pecan hard tack.
Pour batter into pan, bake in the center of the oven until bread is golden brown and a toothpick comes out clean, about 50 to 60 minutes. Prepare the lemon glaze while your bread is baking by whisking together in a small bowl the lemon juice and remaining 1/2 cup of sugar. Just after the bread comes out of the oven, poke holes all over the top with a fork or skewer and pour lemon-sugar mixture over the cake. Cool bread in the pan on a rack 1/2 hour or as long as you can stand it. Serve warm or cool.
The night before, squeeze the lemon juice, measure and sift dry ingredients, and zest your lemons and/or make the lemon-sugar syrup.
MANAGE YOUR RECIPES
