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Lemon Pecan Pound Cake

Lemon Pecan Pound Cake

Name: Lemon Pecan Pound Cake
Yield: 1 tube cake
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

Rating: 4.25 stars

32 Ratings
29 Reviews
4 Photos

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

By Carol

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Recipe Summary

Servings:

Yield:

1 tube cake

Nutrition Info

Ingredients

Original recipe yields 14 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 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.
Step 3

Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.

Nutrition Facts

Per Serving:

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

Reviews (29)

Most helpful positive review

Michigan Mommy

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

Helpful

(26)

Most helpful critical review

MzNicole

11/22/2010

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

Helpful

(4)

32 Ratings

5 star values: 18
4 star values: 8
3 star values: 2
2 star values: 4
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Michigan Mommy

03/15/2005

Helpful

(26)

ZHANAE

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

Helpful

(17)

Queen P

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

Helpful

(12)

Tia Strickler-Wood

03/09/2008

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

Helpful

(8)

Beth

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

Helpful

(8)

cookin'mama

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

Helpful

(6)

Butterfly Flutterby

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

Helpful

(5)

ELLEN666

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

Helpful

(5)

Peggy

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

Helpful

(4)

MzNicole

11/22/2010

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

Helpful

(4)

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All Reviews for Lemon Pecan Pound Cake

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Nutritional Information

Lemon Pecan Pound Cake

Servings Per Recipe: 14
Calories: 317.2

% Daily Value *

protein: 6 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 26 %

saturated fat: 45 %

cholesterol: 25 %

vitamin a iu: 9 %

niacin equivalents: 14 %

vitamin b6: 2 %

vitamin c: 3 %

folate: 9 %

calcium: 2 %

iron: 8 %

magnesium: 3 %

potassium: 2 %

sodium: 4 %

thiamin: 17 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.