Best 2 Lemon Pecan Pound Cake Recipes

Indulge in the delectable Lemon Pecan Pound Cake, a classic dessert elevated with the perfect balance of tangy lemon and nutty pecan flavors. This moist and dense cake boasts a tender crumb, thanks to the generous use of butter and eggs. The vibrant lemon glaze adds a burst of refreshing citrus, while the crunchy pecan topping provides a delightful textural contrast. This recipe also includes variations for a Lemon Blueberry Pound Cake and a Pecan Pound Cake, allowing you to customize your baking experience. Whether you're a seasoned baker or just starting, this versatile pound cake recipe is sure to impress your friends and family with its simplicity and deliciousness.

Let's cook with our 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

Tips:

Use fresh lemons. Freshly squeezed lemon juice adds a bright, citrusy flavor to the cake. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less pronounced.
Toast the pecans. Toasting the pecans brings out their nutty flavor and makes them more fragrant. You can toast the pecans in a skillet over medium heat or in the oven at 350 degrees Fahrenheit for about 10 minutes.
Use room temperature ingredients. Room temperature ingredients mix together more easily and evenly, resulting in a smoother batter. Take the eggs, butter, and milk out of the refrigerator about an hour before you start baking.
Don't overmix the batter. Overmixing the batter can make the cake tough. Mix the ingredients just until they are combined.
Bake the cake in a greased and floured bundt pan. This will help the cake to rise evenly and prevent it from sticking to the pan.
Let the cake cool completely before glazing it. This will help the glaze to set properly.

Conclusion:

Lemon Pecan Pound Cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and easy to make. With a few simple tips, you can make a delicious Lemon Pecan Pound Cake that your family and friends will love.