Lemon Pecan Pound Cake - cooking recipe

Ingredients

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

Preparation

Place pecans in bottom of a 9-inch microwave-safe pan.
Sift together flour, baking soda and salt.
Set aside.
In a small bowl, stir together milk, lemon juice, lemon zest, vanilla and food coloring.
Set aside.
In a large bowl, cream butter at medium speed 45 seconds.
Gradually add sugar and gelatin in a steady stream.
Beat until mixture is fluffy, 5 minutes.
Add eggs, one at a time, beating about 1 minute after each addition. Scrape bowl while adding eggs.
Reduce to lowest speed of mixer. Alternately stir in 1/4 of the flour mixture and 1/3 of the milk mixture.
Beat well after each addition.
Turn batter into prepared microwave-safe pan.
Level top using a rubber spatula. Microwave at High power for 5 minutes.
Rotate cake one-quarter turn during baking.
Allow the cake to rest 3 minutes.
Microwave at High power for 4 minutes.
Rotate cake during baking.
Cool cake in pan.
Turn out on serving plate.
While cake is still warm, poke holes in top of cake.
Pour glaze on top and dribble down the sides.
Let cool completely before serving.