I am a HUGE fan of lemon-flavored things, especially breads and desserts. So it’s not surprising that I instantly loved this lemon nut bread after the first bite.
It is so moist and delicious, and the lemony glaze on top that soaks into the bread just makes it extra special.
This would be perfect to make on the weekend and enjoy with a cup of coffee or tea.
And non-recipe related, but I just have to say that spring has finally arrived here in Alberta! The snow has melted away, the grass is green, and the trees are slowly but surely budding and bursting with color. It’s about darn time! I literally feel my spirit lifting as I see more and more of the landscape changing color.
I hope spring has arrived where you are too. And I hope you give this lemon nut bread a try!
Lemon Nut Bread
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/4 cup lemon juice
- 1 Tb grated lemon peel
- 1 1/2 cups all-purpose flour
- 1 Tb baking powder
- 1/8 tsp salt
- 1/2 cup milk
- 1 cup chopped pecans
- 1/2 cup powdered sugar
- 2 Tb lemon juice
Heat oven to 350 degrees.
In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add lemon juice and peel.
In a separate bowl, stir together flour, baking powder, and salt. Add to the wet mixture, alternating with the milk. Stir in the pecans.
Pour into a greased 9×5 loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
In a small bowl stir together the powdered sugar and 2 Tb lemon juice. Poke holes in the loaf with a wooden pick (I used a kabob skewer). Drizzle glaze evenly over the top.
Let stand 10 minutes. Remove loaf from pan and let cool completely.