Prep Time 20m
Cook Time 60m
Ready Time 180m
Yield 12 servings

  • Pillsbury™ Baking Spray with Flour
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 1 cup sugar
  • 1/4 cup fresh lemon juice, (2 lemons)
  • 1 teaspoon lemon extract
  • 2 large eggs
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • Grated peel of large lemon
  • 1/2 cup finely chopped pecans
  • 1/2 cup powdered sugar
  • 1/4 cup fresh lemon juice, (2 lemons)
Preparation Directions
  • Step 1Heat oven to 325ºF. Spray an 8-inch loaf pan with flour no-stick cooking spray.
  • Step 2Beat oil, sugar, lemon juice and extract in medium bowl at medium speed of electric mixer until well blended. Add eggs one at a time, beating until smooth after each addition. Combine flour, baking powder and salt. Stir into egg mixture alternately with milk. Stir in lemon peel and pecans. Pour into prepared pan.
  • Step 3Bake for 1 hour or until a toothpick inserted in center comes out clean.
  • Step 4Combine powdered sugar and lemon juice in small saucepan. Heat until sugar is dissolved. Pour over top of hot bread while still in pan. Cool in pan for 1 hour. To avoid crumbling when slicing, remove from pan, wrap in foil and let stand 24 hours before cutting.
doughboy doughboy

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