A delightful lemon loaf with a nutty twist, perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Ensure the pan is well-coated to prevent sticking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Room temperature butter creams more easily.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell fragments.
In another bowl, combine the flour, baking powder, and salt.
Sift the dry ingredients for a finer texture.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk and lemon juice. Mix until just combined.
Do not overmix to keep the loaf tender.
Fold in the chopped pecans and lemon zest.
Gently fold to avoid deflating the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents a soggy bottom.
Slice and serve your delicious Zesty Lemon Pecan Loaf.
Pair with tea or coffee for a delightful treat.
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