Ingredients for a 1-pound loaf
8 Tbs. of butter
1 cup of sugar
2 eggs
1 ¼ cups of all purpose flour
1 tsp. of baking powder
½ cup of milk
1 Tbs. of finely grated lemon zest
½ cup of pecans, chopped
Ingredients for the lemon syrup
¼ cup of sugar
3 Tbs. of fresh lemon juice
Preheat the oven to 350°F. Line a 1 pound loaf pan with parchment paper. In a bowl, with an electric mixer on medium speed, beat the butter and the sugar until blended, 2-3 minutes. Add the eggs, one at a time, and beat until well combined. Reduce the speed and add the flour, baking powder and milk. Beat until blended and smooth. Add the lemon zest and pecans and stir with a silicon spatula. Pour the batter in the prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center of the loaf comes out clean. Transfer the bread to a cooling rack.
In the meantime, make the syrup by combining in a cup the sugar and the lemon juice. Gently poke the top of the bread with a fork. Stir the syrup and slowly drizzle it over the hot bread. Let the bread to completely cool down. Take the bread out of the pan and slice it.
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