Cream Cheese Pound Cake - cooking recipe

Ingredients

1 1/2 c. chopped pecans, divided
1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 1/2 c. sugar
6 eggs
3 c. sifted flour
dash of salt
1 1/2 tsp. vanilla extract
1 tsp. lemon

Preparation

Sprinkle 1/2 cup pecans in a greased and floured 10-inch tube pan; set aside.
Cream butter and cream cheese; gradually add sugar, beating at medium speed, until light and fluffy.
Add eggs, one at a time, beating after each one.
Add flour and salt, stirring until combined.
Stir in vanilla and remaining 1 cup pecans.
Pour batter in pan.
Bake at 325\u00b0for 1 1/2 hours.
Cool in pan 10 minutes.
Start cake in cold oven.