3 c. SR flour
1/2 c. butter, softened
2 1/2 c. sugar
4 eggs, room temperature
1/2 t. almond extract, or lemon
1 c. milk, room temperature
2 T. lemon zest
1 c. chopped pecans
6 T. lemon juice
1/2 c. sugar
Preheat oven to 325. Spray 2 loaf pans. Beat butter and 2 1/2 c. sugar until light and fluffy. Add eggs, one at a time. Add almond extract. Add flour, alternating with milk. Mix until blended well. Fold in lemon zest and nuts. Pour into pans. Bake 60-70 minutes until lightly browned and toothpick comes out clean. Combine lemon juice and sugar. Pour over hot loaves. Allow to stand for 10 minutes before removing from pans. Cool before serving.
No comments:
Post a Comment