Lemon Loaf

It bakes nicely in a 9x5 loaf pan.
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 ½ teaspoon baking powder
  • ½ cup butter
  • 1 cup sugar
  • 2/3 cup milk
  • 2 egg yolks, separated from whites
  • ½ cup finely chopped pecans
  • 2 teaspoons grated lemon peel

Lemon Topping

  • 2 teaspoons lemon juice
  • 2 tablespoons sugar
  1. Preheat oven to 350°F, and lightly grease and flour a 9x5-inch loaf pan.
  2. Sift together the flour, baking powder, and salt, and set aside.
  3. Cream the butter and the sugar in an electric mixer until fluffy. Add the egg yolks and milk and beat at high speed until everything is combined.
  4. Combine the wet and dry mixtures until just moistened. Stir in the pecans and lemon peel. The batter will be thick.
  5. Beat the egg whites until stiff, and very carefully fold them into the batter with a flexible spatula.
  6. Scoop the batter, and lightly pile into the prepared pan. (Do not pat down or spread the batter because that flattens the loaf.) Bake for 1 hour, or until a wooden pick or cake tester inserted in center of loaf comes out clean.
  7. Pour lemon topping over bread as soon as it comes out of the oven.
  8. Cool in pan. Wrap tightly for storage. This bread freezes well.
  9. Makes 1 loaf.

Ready in: 1 Hr 30 Min

Kitchen Tools You'll Need: Loaf Pan, Mixing Bowls, Rubber Spatula, Sifter

Recipe editor Patricia Mitchell