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Ingredients
| salted butter: 1 cup |
| powdered sugar (unsifted): 2 cups |
| eggs: 3 |
| cake flour: 1 1/2 cups |
| vanilla extract: 1 tsp |
| lemon zest: 1 Tbl |
| pecans (chopped): 1/2 cup |
| powdered sugar (sifted): 1 cup |
| lemon juice: 2 Tbl (fresh) |
Lemon Pecan Pound Cake
Credit: AllRecipes
User rating:
"This is a delicious cake."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- 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.
- 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.
- Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.