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Lemon Pecan Pound Cake

Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

1 loaf (16 pieces)

A pretty glaze gives this tender lemon pecan pound cake an extra boost of citrus. For variety, I sometimes substitute grated orange peel and orange juice for the lemons. —Laura Comitz, Enoa, Pennsylvania
Lemon Pecan Pound Cake Recipe photo by Taste of Home

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

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 3-5 minutes. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest.
  2. Transfer to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes.
  3. 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 Tips

Why is my lemon pecan pound cake dry?

Your pound cake might turn out dry due to an incorrect oven temperature, too much flour, over-mixed batter or a variety of other reasons. No doubt it's frustrating! But by measuring ingredients carefully, not over-mixing and using these tips to prevent dry cakes, you can enjoy a tender, moist dessert every time you bake.

What can I do if the top of the cake browns too quickly?

If your lemon pecan pound cake starts to brown too quickly, tent the cake with a piece of aluminum foil. This reflects the heat away from the cake and keeps further browning at bay. Here are some baking tips from Grandma that will surely help out in your kitchen!

How should I store lemon pecan pound cake?

Kept in a covered, airtight container, your cake should last for up to 3 days at room temperature. (Storing this cake in your refrigerator could risk it drying out.) These additional storage tips for baked goods can help keep your treats tasting fresh after the fact.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 260 calories, 14g fat (6g saturated fat), 46mg cholesterol, 163mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.

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