Lemon Pecan Pound Cake - cooking recipe

Ingredients
    1 cup butter
    2 cups confectioners' sugar
    3 eggs
    1 1/2 cups cake flour
    1 teaspoon vanilla extract
    1 tablespoon lemon zest
    1/2 cup chopped pecans
    1 cup sifted confectioners' sugar
    2 tablespoons fresh lemon juice
Preparation
    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.
    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.
    Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.

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