Lemon Pecan Pound Cake
Lemon Pecan Pound Cake offers a moist, dense crumb infused with bright lemon flavors and crunchy pecan pieces. Its vibrant color and zesty aroma make it perfect for teatime or special occasions, appealing to those who enjoy rich, citrusy desserts with nutty accents.
Ingredients
- 3/4 cup coarsely ground pecans ⓘ
- 3 cups all-purpose flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup milk ⓘ
- 2 tablespoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla
- 4 drops yellow food coloring ⓘ
- 1 cup unsalted butter ⓘ
- 2 cups granulated sugar ⓘ
- 1 (3 oz.) package lemon gelatin ⓘ
- 6 eggs ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Place pecans in the bottom of a 10-inch greased baking pan.
- Sift flour, baking soda, and salt; set aside.
- In a bowl, stir milk, lemon juice, lemon zest, vanilla, and food coloring; set aside.
- In a large mixing bowl, cream butter for about 45 seconds.
- Gradually add sugar and lemon gelatin; beat until mixture is very light and fluffy, about 4 to 5 minutes.
- Add eggs one at a time, beating about 1 minute after each addition.
- Scrape the bowl frequently while adding eggs.
Tips & Substitutions
For a richer flavor, consider toasting the pecans before adding them to the batter. If you need a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. To enhance the lemon flavor, add an extra tablespoon of lemon juice or zest. Ensure that your butter is room temperature for easier creaming, which contributes to a light texture.
Serving Suggestions
Serve slices of the Lemon Pecan Pound Cake with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch, serve alongside Buttermilk Pancakes And Waffles for a variety of textures and flavors.
Storage & Reheating
To store leftover Lemon Pecan Pound Cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pecan Pound Cake contains roughly 576 calories, with 6g protein, 38g carbohydrates, and 31g fat. It is a good source of dietary fiber (16% of the Daily Value), protein (12% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1077mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds for a different flavor profile. Just ensure you adjust the texture according to the nut you choose, as they all have unique characteristics.
How can I make this cake more moist?
To enhance the moisture of your Lemon Pecan Pound Cake, try adding an extra egg or incorporating some sour cream or yogurt into the batter. These ingredients will help keep the cake tender and moist.
Can I freeze Lemon Pecan Pound Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. To thaw, simply leave it in the refrigerator overnight before serving, ensuring it retains its moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).