Lemon Pecan Pound Cake
13 ingredients
7 steps
Ingredients
- 3/4 c. coarsely ground pecans (3 oz.)
- 3 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. milk
- 2 Tbsp. grated lemon zest
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. vanilla
- 4 drops yellow food coloring
- 1 c. unsalted butter (room temperature)
- 2 c. granulated sugar
- 1 (3 oz.) pkg. lemon gelatin
- 6 eggs (room temperature)
Directions
-
1Preheat oven to 350°.
-
2Place pecans in bottom of 10-inch greased baking pan.
-
3Sift flour, baking soda and salt; set aside. In a bowl, stir milk, lemon juice, lemon zest, vanilla and food coloring; set aside.
-
4In a large mixing bowl, cream butter for about 45 seconds.
-
5Gradually add sugar and gelatin; beat until mixture is very light and fluffy, 4 to 5 minutes.
-
6Add eggs, one at a time, beating about 1 minute after each addition.
-
7Scrape bowl frequently while adding eggs.
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