Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 1 1/4 cups of flour 1 teaspoon baking powder 1 stick of butter left at room temperature 1 cup sugar 2 eggs 1/3 cup whole milk 1 1/2 tablespoons grated lemon zest 3/4 cup chopped pecans For Lemon Syrup 1/4 cup sugar 1/3 cup fresh lemon juice Instructions: Preheat oven to 350°F. Spray Pam on 2 1/2-loaf pans. In a medium bowl, sift flour and baking powder together. In another bowl beat butter and sugar until blended. Add the eggs one at a time and beat until incorporated. Reduce the speed of the mixer to low and add flour mixture. Beat until blended and add milk and lemon zest. eat until smooth. Stop mixer, scrape down sides and add pecans. Stir by hand. Evenly divide the batter into the two loaf pans. Bake in center of oven for 45 minutes. Remove from oven and cool for 15 minutes in the pan. While loaves are cooling, make the lemon syrup in a small pot over medium heat. Heat lemon juice, add sugar and stir until slightly boiling. Use a fork to prick a few small holes in loaves. Pour hot syrup over loaves. Wait about 5 minutes and remove loaves from pan and let completely cool on a rack. Slice and enjoy plain or with berries. Notes: I make 2 batches and freeze several loaves to enjoy on another day. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International