PECAN LEMON LOAF

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon peel. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan. Yield: 1 loaf (16 slices). Nutrition Facts: 1 slice equals 264 calories, 14 g fat (6 g saturated fat), 49 mg cholesterol, 152 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.