Lemon Pecan Pound Cake

Submitted by Nancy G.

"I love lemon! A little different since it is baked in a springform pan. This recipe originally came from Ladies Home Journal in 1983."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 8-10

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

directions

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