This tangy lemon glazed bread is laced with chopped pecans.
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2 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
1/4 cup lemon juice
1 teaspoon freshly grated lemon zest
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 cup milk
3/4 cup chopped pecans
1/2 cup powdered sugar
2 tablespoons lemon juice
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.
Explore reviews fromour online community
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.