I decided to "top" the bread with pecans instead of mixing them into the batter like the recipe originally suggested in case Chris and Melanie were not pecan fans. But as you can see, the nuts sunk to the bottom of the bread and my topping attempt was a bust. The bread was still delicious, just not as pretty as I had planned.
Adapted from William Sonoma
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 Tbs. finely grated lemon zest
- 1/2 cup chopped pecans
- 1/4 cup sugar
- 3 Tbs. fresh lemon juice
In a bowl, stir and toss together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture along with the milk
and lemon zest.
Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon the batter into the prepared pan
and spread pecans on top
and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Meanwhile, make the lemon syrup: In a small bowl, combine the sugar and lemon juice. Set aside, stirring occasionally; don't worry if the sugar does not dissolve completely.
Remove the bread from the oven and transfer the pan to a wire rack. Using a fork, gently poke the top in several places. Stir the syrup, then slowly drizzle it over the hot bread.
Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely.
Click Here for my Adapted Printable Recipe