LEMON PECAN POUND CAKE

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Lemon Pecan Pound Cake image

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

1 cup butter, softened
2 cups confectioners' sugar
3 eggs
1 1/3 cups flour
1 teaspoon vanilla
1/2 cup chopped pecans
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1/3 cup sugar

Steps:

  • Preheat oven to 325ยบ.
  • 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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