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This tangy lemon glazed bread is laced with chopped pecans.
Heat oven to 350°F.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add lemon juice and lemon zest; continue beating until well mixed. Mixture will look curdled.
Combine flour, baking powder and salt in bowl. Add alternately with milk to butter mixture, beating well after each addition. Stir in pecans.
Pour into 3 greased (5 3/4 x 3-inch) mini loaf pans. Bake 35-45 minutes or until toothpick inserted in center comes out clean.
Combine sugar and 2 tablespoons lemon juice in bowl. Poke holes in top of warm bread with toothpick; drizzle glaze evenly over top of breads. Let stand 10 minutes; remove from pans. Cool completely.
Dietary Fiber: 1g
Bread has almost an unbaked batter taste and seems to fall apart easily. I baked until a toothpick came out clean and golden brown on top, so I don't believe they were undercooked.
This is one lemon loaf recipe that I will make again and again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1973
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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