Lemon Pecan Pound Cake recipe

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Ingredients

1 cup butter
2 cups confectioners' sugar
3 eggs
1 ½ cups cake flour
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup chopped pecans
1 cup sifted confectioners' sugar
2 tablespoons fresh lemon juice

Nutrition Info

317.2 calories
carbohydrate: 38.9 g
cholesterol: 74.7 mg
fat: 17.2 g
fiber: 0.7 g
protein: 3.1 g
saturatedFat: 8.9 g
servingSize: -
sodium: 109 mg
sugar: 26 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla, then pecans and lemon peel. Turn batter into greased 9 inch tube pan.

  2. Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and invert onto serving plate.

  3. Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.

Recipe Yield

1 tube cake

Recipe Note

This recipe makes a delicious lemon-flavored pound cake with chopped pecans and a simple lemon glaze.

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