Lemon Pecan Pound Cake Recipe - Allrecipes.com
Lemon Pecan Pound Cake Recipe

Lemon Pecan Pound Cake

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

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 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!!

Most Helpful Critical Review
Nov 22, 2010

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


26 Ratings

Jun 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.

May 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.

Mar 09, 2008

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

Mar 19, 2006

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

Jan 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.

Apr 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.


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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