A tart lemon glaze not only adds flavour but keeps the loaf moist too.
ingredients
Lemon Pecan Loaf
Glaze
directions
COMBINE flour, baking powder, baking soda and salt. Set aside. BEAT shortening and sugar in large bowl on medium speed of electric mixer until creamy. Add eggs, one at a time, beating well after each. Gradually add lemon juice. Mix well. Add Natrel Lactose Free Milk alternately with dry ingredients, beating lightly after each addition. Stir in pecans. Spread batter in greased 9”x5” (2 L) loaf pan.
BAKE at 350°F (180°C) for 60 to 65 minutes, or until toothpick inserted in centre comes out clean. Remove from oven. Leave in pan and poke holes in loaf with toothpick or fork while still warm.
Tips:
· Replace pecans with walnuts, almonds or hazelnuts.
· Try a thick slice toasted.
Prepare glaze while loaf is baking. Stir icing sugar and lemon juice together until sugar is dissolved. Brush half of glaze evenly over top of loaf. Let stand 10 minutes; remove from pan. Place on rack over piece of waxed paper. Brush remaining glaze over loaf. Cool completely.