Orange-Pecan Pound Cake

My mom makes this and it fills the house with wonderful smells. A tender, dense loaf-shaped pound cake. Good with coffee.

• Ready In: 2 hrs 5 mins
• Yields: 1 loaf

Ingredients

• 1  cup butter, softened
• 1  cup sugar
• 3  large eggs
• 1 1⁄2 teaspoons  fresh grated  orange rind
• 1⁄2 teaspoon  fresh grated fresh lemon rind
• 1⁄4 teaspoon  orange extract
• 1⁄2 cup  finely chopped pecans
• 2  cups all-purpose flour, divided
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1⁄3 cup milk

Directions

1. Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.
2. Gradually add in the sugar; beat at medium speed 5-7 minutes.
3. Add in eggs, one at a time, beating just until the yellow disappears.
4. Add in rinds and orange extract, stir to combine.
5. In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.
6. Add remaining flour, baking powder, and salt to a bowl; stir to combine.
7. Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.
8. Mix on low speed just until blended after each addition.
9. Add in pecans; stir to combine.
10. Pour batter into a greased and floured 9x5 inch loaf pan.
11. Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.
12. Cool in the pan on a wire rack for 10-15 minutes.
13. Turn out of pan and let cool completely on wire rack.