Pecan Lemon Loaf

• 1/2 cup butter, softened
• 1-1/2 cups sugar, divided
• 2 large eggs, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sour cream
• 1 cup chopped pecans, toasted
• 1 tablespoon grated lemon zest
• 1/4 cup lemon juice

1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest.
2. Transfer to a greased 9x5-in. loaf pan. Bake at 350u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean.
3. 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.

butter, sugar, eggs, flour, baking powder, salt, sour cream, pecans, lemon zest, lemon juice

Taken from www.tasteofhome.com/recipes/pecan-lemon-loaf/ (may not work)