Lemon Pecan Pound Cake Recipes

PECAN LEMON LOAF

Pecan Lemon Loaf image

A pretty glaze gives this tender, nutty bread a extra boost of lemony flavor. "I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemons. -Laura Comitz, Enoa, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon zest
1/4 cup lemon juice

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.

Nutrition Facts : Calories 264 calories, Fat 14g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 152mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON PECAN POUND CAKE

Lemon Pecan Pound Cake image

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

Provided by Lvs2Cook

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

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
3 tablespoons fresh lemon juice
1/3 cup sugar

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.

Nutrition Facts : Calories 506.1, Fat 30, SaturatedFat 15.6, Cholesterol 140.3, Sodium 190.6, Carbohydrate 55.9, Fiber 1.3, Sugar 38.4, Protein 5.4

PECAN POUND CAKE

Pecan Pound Cake image

This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

EASY LEMON POUND CAKE

Easy Lemon Pound Cake image

I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.

Provided by jean1

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
1/3 cup lemon juice
1/4 cup sugar

Steps:

Mix together 1 cup sugar and butter.
Add eggs and 1 tablespoon of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Add milk.
Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
Mix 1/3 cup lemon juice and 1/4 cup sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.

Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7

LEMON POUND CAKE I

Lemon Pound Cake I image

Very light pound cake. Tastes just like Sara Lee's!

Provided by Suzanne Stull

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 12

Number Of Ingredients 12

Ingredients

1 cup unsalted butter
¾ cup white sugar
3 eggs
1 cup cake flour
2 tablespoons dry milk powder
1 tablespoon corn syrup
½ lemon, juiced
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon ground mace

Steps:

Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg and mace. Make sure everything is well blended, and pour into a greased loaf pan.
Bake at 325 degrees F (165 degrees C) for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to underbake this.

Nutrition Facts : Calories 256 calories, Carbohydrate 24.4 g, Cholesterol 87.4 mg, Fat 16.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 10.1 g, Sodium 95.4 mg, Sugar 13.3 g

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