Ingredients
1/2 cup butter, softened1-1/2 cups sugar, divided2 large eggs, room temperature2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt3/4 cup sour cream1 cup chopped pecans, toasted1 tablespoon grated lemon zest1/4 cup lemon juice
Preparation
Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 3-5 minutes. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest.
Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes.
In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.
