How to Make Lemon Pecan Pound Cake - A Step-by-Step Guide

There's something special about a classic pound cake - its dense, buttery texture and rich flavor make it a timeless favorite. And when you add a bright, tangy twist of lemon and the crunchy, nutty flavor of pecans, you take this beloved dessert to a whole new level. This Lemon Pecan Pound Cake recipe offers the perfect combination of sweet, citrusy, and nutty flavors, and the moist, tender crumb will have everyone coming back for seconds.

This recipe is perfect for anyone who loves a...

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Ingredients

  • 1 cup butter
  • 2 cups confectioners' sugar
  • 3 eggs
  • 1 ½ cups cake flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ½ cup chopped pecans
  • 1 cup sifted confectioners' sugar
  • 2 tablespoons fresh lemon juice

Information

  • Servings: 14
  • Yield: 1 tube cake

  • 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.
  • Nutrition

    317 cal.

    • Total Fat: 17g
    • Saturated Fat: 9g
    • Cholesterol: 75mg
    • Sodium: 109mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 16mg
    • Iron: 1mg
    • Potassium: 55mg