Ingredients
3/4 cup butter, softened1-1/2 cups sugar3 large eggs, room temperature1 tablespoon lemon juice2-1/4 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup milk1 cup shredded carrots3/4 cup chopped pecans2 tablespoons grated lemon zest
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon zest.
Transfer to two greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minute. Cool for 10 minutes before removing from pans to wire racks.
