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

Lemon Pecan Pound Cake

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"This is a delicious cake."

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings
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Directions

  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

 

25 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 19, 2006

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

 
Mar 09, 2008

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

 
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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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 80 mg
  • 27%
  • 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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