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

Carol
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

317.2 calories; 3.1 g protein; 38.9 g carbohydrates; 74.7 mg cholesterol; 109 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/16/2005
My only change was to leave out the pecans since we were out. This was a wonderful tasting cake but it was so small! I would definetly double the recipe to fit into a normal bundt/tube pan. It doesn't rise much and barely filled the bottom half of my pan. I also had to add 10 minutes to the cooking time. I would probably bake this again but just double the recipe and really watch the cook time. This is more like 6/8 servings not 14!! Read More
(26)

Most helpful critical review

Rating: 2 stars
11/22/2010
Icing was way too lemony tasting will add less lemon juice if I make again Read More
(4)
32 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
03/15/2005
My only change was to leave out the pecans since we were out. This was a wonderful tasting cake but it was so small! I would definetly double the recipe to fit into a normal bundt/tube pan. It doesn't rise much and barely filled the bottom half of my pan. I also had to add 10 minutes to the cooking time. I would probably bake this again but just double the recipe and really watch the cook time. This is more like 6/8 servings not 14!! Read More
(26)
Rating: 4 stars
06/02/2007
Like others I eliminated the pecans and baked in a loaf pan. If you bake in a loaf pan bump up the temp to 350 and cook for an hour. I wanted a more lemony flavor so I added a teaspoon of lemon extract and I also added some cornstarch to the flour to make it cake flour. This is definitely a drier pound cake... about the texture of a scone. But that's perfect for serving with strawberries and whipped cream or some other fruit that's been macerated. Read More
(17)
Rating: 5 stars
05/28/2006
I found this recipe trying to replace a lost one. Omitted the nuts which weren't in old recipe and baked in 9-inch Bundt pan (smaller than the usual one). You could use a 9 x 5 loaf pan also. There were 12 generous servings with peaches and whipped cream. Read More
(12)
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Rating: 5 stars
03/09/2008
This was a really good lemon pound cake. It was really lemoney and My whole family loved it. Read More
(8)
Rating: 5 stars
03/19/2006
This was the first cake I baked from scratch. It was excellent. However next time I will try it without the pecans. Read More
(8)
Rating: 5 stars
01/28/2007
If you only have the standard size bundt pan this is going to come out a strange size. In the end I thought it was perfect for a tea. If you want a more traditional look double the recipe or use a loaf pan. I loved the flavor and would definitely make this again. Read More
(6)
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Rating: 5 stars
02/19/2007
Thanks to cookin'mama for the tip on the pan. I used a loaf pan and this turned out well. I didn't change a thing about the recipe itself. It is great and hubby the pecan lover happily gave it 5 stars. Thanks for the post. Read More
(5)
Rating: 5 stars
04/06/2006
A very tasty lemony cake enjoyed by all who ate it.And will be made time and time again in our house now great recipe. Read More
(5)
Rating: 4 stars
05/14/2007
Baked this for my mom for Mother's Day. She loves my pound cakes; this one in particular is a favorite now because it tends to be a bit dry. She favours dry pastry such as Stella D'oro or biscotti cookies. A very nice gift for someone you love. I really liked the icing! Read More
(4)
Rating: 2 stars
11/22/2010
Icing was way too lemony tasting will add less lemon juice if I make again Read More
(4)