Lemon Pecan Pound Cake

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

Original recipe makes 1 tube cake

Ingredients

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

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.

Nutrition

Calories: 317 kcal
Carbohydrates: 38.9 g
Cholesterol: 80 mg
Fat: 17.2 g
Fiber: 0.7 g
Protein: 3.1 g
Sodium: 109 mg

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