Lemon Pecan Pound Cake

Lemon Pecan Pound Cake

24

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

servings 317 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

24
  1. 26 Ratings

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Most helpful positive review

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

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

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. ...

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...

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. ...

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

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

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...

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.

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

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.