Lemon Pecan Loaf
1/2 cup butter, softened
1 cup sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sour cream (light is ok)
3/4 cup chopped pecans
1 TB fresh lemon zest
Preheat oven to 350-F. Grease a 9-in. x 5-in. x 3-in. loaf pan, or spray with PAM cooking spray for baking.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, mix well.
In a smaller bowl, whisk together the dry ingredients. Add to creamed mixture alternately with sour cream. Fold in pecans and lemon zest.
Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cover with foil near the end of baking, if the edges look too brown.
Remove from oven and let sit for a couple of minutes, then remove to a cooling rack.