Lemon Pecan Pound Cake Recipes

PECAN LEMON LOAF

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.

LEMON PECAN POUND CAKE

Steps:

• 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.

LEMON PECAN POUND CAKE

Steps:

• Preheat oven to 325º.
• 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.

TEXAS PECAN CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 10 inch tube pan or bundt pan.
• Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.
• Gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture.
• Beat well after each addition (the batter will be quite thick).
• Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter.
• Spoon batter into prepared pan.
• Bake for 1 3/4 hours or until cake tests done with a toothpick.
• Cool in pan 15 minutes.
• Turn out onto cooling rack and let cool completely before serving.

PECAN POUND CAKE RECIPE

Steps:

• Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
• Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
• In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
• Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
• Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.