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Ingredients
| salted butter: 1 cup (softened) |
| powdered sugar (unsifted): 2 cups |
| eggs: 3 |
| all-purpose flour (unsifted): 1 1/3 cups |
| vanilla extract: 1 tsp |
| pecans (chopped): 1/2 cup |
| lemon peel: 1 Tbl |
| lemon juice: 3 Tbl (fresh) |
| granulated sugar: 1/3 cup |
Lemon Pecan Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
9 serving(s)
Tags
- Preheat oven to 325º.
- Grease an 8-inch springform pan.
- In large mixer bowl, cream butter and confectioner's sugar until fluffy.
- Add eggs one at a time and beat well after each addition.
- Stir in flour and vanilla.
- Continue beating until just mixed.
- Fold in pecans and lemon rind.
- Pour batter into pan and bake for 50 minutes or until tester comes out clean.
- Remove to wire rack to cool.
- While cake is still HOT, combine glaze ingredients and brush liberally over cake.