- 6
Ingredients
- GLAZE:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2-3 tsps. lemon zest (1 large lemon)
- 1/2 cup chopped pecans
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1/2 cup whole milk
- 1/4 cup white sugar
- 2-3 tsps lemon juice (1 large lemon)
Preparation
Step 1
Preheat oven to 350oF. Line a 9x5x3in loaf pan with parchment paper, hanging over the sides for easy removal of cake from pan.
In a medium bowl sift tog. flour, baking powder and salt. Stir in lemon zest and pecans and set aside. Using an electric mixer, cream butter in a large bowl. Add sugar and beat until very light and fluffy. Add eggs, beating after each addition until well combined. Add dry ingredients alternately with the milk, making 3 dry and 2 liquid additions, beginning and ending with the dry and stirring lightly just until combined after each addition. Turn into prepared pan. Bake for 50-60 min, watching carefully after 50 mins. Cool 5 minutes, then drizzle glaze over top. Cool completely and then remove from the pan.
NOTES:
Don't make the glaze at the last moment. Stir well and let it sit and then stir again to make sure all the sugar is disolved. Alternately, heat the sugar and lemon juice in a small pan over low hear, stirring constantly, just until the sugar dissolves.
One recipe also suggests poking holes in the baked loaf so the glaze can seep into the cake itself.