Lemon Pecan Pound Cake

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!!

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.

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.

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

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

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.

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.

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.

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.

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

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!

Here I go again reviewing a dessert, which I don't really do because I don't bake a lot trying to cut back on the sweets. Just the name of this was so inviting I had to try it and it was wonderful. This is a recipe I will make again. Thanks.

I made this cake for my mom for Mother's Day who loves lemon. I found this pound cake to be very very dry. I followed the recipe exactly except for baking them in mini-bundt pans (for reduced time of course). Nobody finished their cake. I will not be making again.

I made this to accompany my chocolate fondue and it turned out wonderful. I did bake mine in a loaf pan without pecans and it was perfect.

Amazing cake. I served it at a party and everyone seemed to enjoy it. It has a strong lemon taste and it's very delicious.

Thanks a million Carol for this recipe. It's a really tasty and delicious one, I've just swapped the pecans by the Macadamia, and it came out really good. thanks again

I did something wrong with this recipe. The crust came out hard and the inside very wet, so I cut it into slices, put in the oven at 400 degrees and made the most delicious cookies with it. I still have no idea what I did wrong because I followed the recipe to a T.

I think this could be a five stars if I'm careful not to cook it too long. I used a loaf pan as suggested BUT haven't figured the best cooking time for it. So, a little overdone but delicous.

This cake has good texture and flavor, but is on the dry side. I barely baked it long enough to be done, so it wasn't the baking time. I think this would be better if there was some sour cream or pudding in it for extra moisture. The glaze helps, but not enough. Pound cake implies a pound of butter, and this only calls for 1/2 pound - maybe the recipe was adapted and that's why it's a little off and why the pan size seems to be off as well? I'll try again with tweaking. Good starter recipe, the pecans add a good flavor and crunch.

Very buttery tasting.

This was a big hit with my friends and family. I made small bundt cakes with the pecans baked into only the top. Drizzled with the lemon icing, it was really pretty and delicious. I also dusted the serving dish with powdered sugar.

It was way too dense and dry.

After reading other reviews I made some changes...it turned out just ok. Here's what I did: added 1/4 C plain yogurt to make it moist, used a standard loaf pan and baked at 350 for about an hour and omitted pecans. It really stuck to the pan and was very crumbly when I sliced it warm. After a day it's not crumbly anymore and it's very moist. Decent flavor, but not something I want to spend my carbs on!

Wonderful Pound Cake!

This cake is excellent, very moist. I used 1-1/2 Tbl. fresh lemon zest in the recipe and it was nice and lemon-y. I also added more roasted pecans than the recipe called for (about 1 cup). The glaze "made" the cake and it presents very nicely. NOTE: Making one recipe did not yield as much batter as I expected so I tripled the recipe and made two cakes (1-1/2 recipes per bundt pan). For my bundt pans, this yielded the perfect amount of batter. This recipe will definitely be my "go to" cake when I need something citrus-y and bright!

I have never made a pound cake that was so crumbly - Tasted good but I would never make it again - I will continue my search for a moist pound cake

Delicious. I accidentally used granulated sugar instead of powdered icing sugar in the dry ingredients and it still turned out fabulously. Next time I think I'll increase the amount of pecans.

I have made this cake 5 times now and everyone loves it!! It doesn't last 24 hours!

I did not like this recipe. Cake is too dense! Will not make again. Do not think doubling the recipe will help.