Lemon Pecan Pound Cake - cooking recipe

Ingredients

3/4 c. coarsely ground pecans (3 oz.)
3 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
2 Tbsp. grated lemon zest
2 Tbsp. fresh lemon juice
1/2 tsp. vanilla
4 drops yellow food coloring
1 c. unsalted butter (room temperature)
2 c. granulated sugar
1 (3 oz.) pkg. lemon gelatin
6 eggs (room temperature)

Preparation

Preheat oven to 350\u00b0.
Place pecans in bottom of 10-inch greased baking pan.
Sift flour, baking soda and salt; set aside. In a bowl, stir milk, lemon juice, lemon zest, vanilla and food coloring; set aside.
In a large mixing bowl, cream butter for about 45 seconds.
Gradually add sugar and gelatin; beat until mixture is very light and fluffy, 4 to 5 minutes.
Add eggs, one at a time, beating about 1 minute after each addition.
Scrape bowl frequently while adding eggs.