LEMON PECAN POUND CAKE
I love lemon! A little different since it is baked in a springform pan. This recipe originally came from Ladies Home Journal in 1983.
Provided by Lvs2Cook
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 506.1, Fat 30, SaturatedFat 15.6, Cholesterol 140.3, Sodium 190.6, Carbohydrate 55.9, Fiber 1.3, Sugar 38.4, Protein 5.4
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