Tuesday, March 08, 2005

Lemon-Pecan Pound Cake

These recipes were titles I liked from The Good Cook's insert, but I found the recipes online.


1 cup butter
2 cups confectioners' sugar
3 eggs
1 1/2 cups cake flour
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup chopped pecans
1 cup sifted confectioners' sugar
2 tablespoons fresh lemon juice


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.

From Allrecipes.com


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