Lemon Pecan Loaf

I'm still on a lemon kick. This is one of my FAVORITE sweet bread recipes in my recipe box. It comes from Taste of Home magazine and is a real winner.  It tastes like  a lemon pound cake and has the same texture.  The pecans really add to this so don't leave them out! You don't need glaze or butter when you eat a slice of this. Enjoy it for breakfast or a snack!

Lemon Pecan Loaf

1/2 cup butter, softened
1 cup sugar
2 eggs
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.

Happy Baking!