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Lemon Pecan Pound Cake

Rated as 4.28 out of 5 Stars

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

servings 317
Original recipe yields 14 servings (1 tube cake)

Directions

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  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 Facts


Per Serving: 317 calories; 17.2 38.9 3.1 75 109 Full nutrition

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Reviews

Read all reviews 27
  1. 29 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. ...

Most helpful critical review

Icing was way too lemony tasting, will add less lemon juice if I make again

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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. ...

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 l...

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. ...

This was a really good lemon pound cake. It was really lemoney and My whole family loved it.

This was the first cake I baked from scratch. It was excellent. However, next time I will try it without the pecans.

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 o...

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...

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.

Icing was way too lemony tasting, will add less lemon juice if I make again