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Ingredientes
- 2 c. all purpose flour
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c. shortening
- 1 1/4 c. granulated sugar
- 3 x egg
- 1/2 c. lemon juice
- 1/2 c. Natrel Lactose Free Lowfat milk
- 2/3 c. minced pecan nuts Glaze
- 1/3 c. icing sugar, sifted
- 1/4 c. lemon juice
Direcciones
- COMBINE flour, baking pwdr, baking soda and salt. Set aside. BEAT shortening and sugar in large bowl on medium speed of electric mixer till creamy. Add in Large eggs, one at a time, beating well after each. Gradually add in lemon juice. Mix well. Add in lowfat 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 350F (180C) for 60 to 65 min, or possibly till toothpick inserted in centre comes out clean. Remove from oven. Leave in pan and poke holes in loaf with toothpick or possibly fork while still hot.
- Tips:Replace pecans with walnuts, almonds or possibly hazelnuts.
- Try a thick slice toasted.
- Glaze:Prepare glaze while loaf is baking. Stir icing sugar and lemon juice together till sugar is dissolved. Brush half of glaze proportionately over top of loaf. Let stand 10 min; remove from pan. Place on rack over piece of waxed paper. Brush remaining glaze over loaf. Cold completely.
- A tart lemon glaze not only adds flavour but keeps the loaf moist too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 417 | |
| Calories from Fat 134 | 32% |
| Total Fat 15.13g | 19% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 4.28g | |
| Cholesterol 70mg | 23% |
| Sodium 364mg | 15% |
| Potassium 99mg | 3% |
| Total Carbs 65.48g | 17% |
| Dietary Fiber 1.1g | 4% |
| Sugars 34.51g | 23% |
| Protein 6.17g | 10% |
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