Lemon Pecan Pound Cake - cooking recipe

Ingredients

Cake
1 cup butter, softened
2 cups confectioners' sugar
3 eggs
1 1/3 cups flour
1 teaspoon vanilla
1/2 cup chopped pecans
1 tablespoon grated lemon rind
Glaze
3 tablespoons fresh lemon juice
1/3 cup sugar

Preparation

Preheat oven to 325\u00b0.
Grease an 8-inch springform pan.
In large mixer bowl, cream butter and confectioner's sugar until fluffy.
Add eggs one at a time and beat well after each addition.
Stir in flour and vanilla.
Continue beating until just mixed.
Fold in pecans and lemon rind.
Pour batter into pan and bake for 50 minutes or until tester comes out clean.
Remove to wire rack to cool.
While cake is still HOT, combine glaze ingredients and brush liberally over cake.