Add to Cookbook

Lemon And Pecan Loaf

  • 20 minutes
  • 1 hour
  • Makes 1 loaf
Lemon And Pecan Loaf

The richess and sweetness of this delightful loaf is tempered by biting lemon syrup. Try warm as a dessert with whipped cream.


  • 175 grams butter (preferably unsalted)
  • 1 cup caster sugar
  • 1 tblsp finely grated lemon rind
  • 3 eggs beaten
  • ½ cup sour cream
  • 2 cups flour
  • 3 tsp baking powder
  • ½ cup fresh lemon juice
  • ½ cup pecans, roughly chopped

Lemon Syrup

  • ¼ cup caster sugar
  • ½ cup fresh lemon juice


  1. Beat the butter, sugar and lemon rind together, until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Beat in the sour cream.
  3. Sift together the flour and baking powder and fold into the creamed mixture with lemon juice and pecans, reserving a few pecans for decorating the top. Turn into a well greased and lined 21cm x 11cm loaf tin. Scatter the reserved pecans on top.
  4. Bake at 170°C for 1 hour or until well risen and golden, and a skewer comes out clean when inserted.
  5. Spoon the warm lemon syrup over the hot, cooked loaf, then allow to cool and absorb the syrup before turning out to cool thoroughly.
  6. Serve warm, or cold if it lasts that long!

Lemon Syrup

  1. Dissolve the sugar in the lemon juice over a low heat, boil rapidly for 2-3 minutes.

Comments (0)

Please login to submit a comment.