-
-
My review
Lemon Pecan Pound Cake
Carol
"This recipe makes a delicious lemon-flavored pound cake with chopped pecans and a simple lemon glaze."
Added to shopping list.
Go to shopping list.
Ingredients
servings 317Original recipe yields 14 servings (1 tube cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 Facts
Share
Explore more
Reviews
Read all reviews 2729 Ratings
-
-
-
-
-
Most helpful positive review
3/15/2005
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. ...
Most helpful critical review
11/16/2010
Icing was way too lemony tasting, will add less lemon juice if I make again
Most helpful
Most positive
Least positive
Newest
3/15/2005
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. ...
6/2/2007
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 l...
5/28/2006
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. ...
3/9/2008
This was a really good lemon pound cake. It was really lemoney and My whole family loved it.
3/19/2006
This was the first cake I baked from scratch. It was excellent. However, next time I will try it without the pecans.
1/28/2007
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 o...
4/6/2006
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.
11/16/2010
Icing was way too lemony tasting, will add less lemon juice if I make again
3/1/2010
Good but super sweet with the topping.Yummy and definately lemony. I did not use the pecans as i did not have any on hand.Still it was good. Just give it time to cool.