Delicious Lemon Pecan Pound Cake Recipe – Try it Now!
As I embarked on my culinary journey, one of the things that filled my heart with joy was baking a scrumptious pound cake. There is something about this humble cake that makes it one of the most beloved desserts in the world, and today I bring to you a recipe that will surely titillate your taste buds – Lemon Pecan Pound Cake.
When you take a bite of this delectable dessert, you’ll be greeted with a burst of citrusy flavor that’s perfectly balanced with nutty and buttery notes. The moist crumb texture of the cake contrasts beautifully with the crunchy pecans scattered throughout. The cake takes on a lovely golden-brown hue as it bakes, making it visually appealing and mouth-watering at the same time.
The recipe is simple yet sophisticated, and if you’re a fan of Southern cuisine, then this is a must-try. This Lemon Pecan Pound Cake will make an impressive centerpiece for any gathering or celebration. Whether it’s an intimate family affair or a large get-together, this Lemon Pecan Pound Cake is sure to steal the show.
So, grab your apron and let’s get started on baking a delicious cake that’s bound to become your new favorite recipe!
Why You’ll Love This Recipe
My dear friends and fellow dessert enthusiasts, let me tell you why you’ll fall head over heels with this Lemon Pecan Pound Cake recipe. Firstly, it’s a true masterpiece of flavor and texture, mixing the tangy taste of fresh lemon juice and lemon rind with the nutty crunch of chopped pecans. Each bite is a symphony of tastes that balances perfectly with the moist and crumbly texture of a classic pound cake.
But the real magic of this recipe goes beyond just taste. You see, this cake is not only delicious but also versatile. It can be enjoyed as an elegant dessert at dinner parties or as a cozy treat with your afternoon tea. The icing on the cake, quite literally, is the lemon glaze that makes it even more luscious and luxurious.
Moreover, this recipe won’t keep you slaving away in the kitchen for hours. It features simple ingredients list that can easily be found at any store. Plus, it requires minimal effort and precision to prepare it, making it perfect for both novice bakers who are looking to expand their skills and experienced ones wanting to make a quick yet impressive sweet masterpiece.
In conclusion, if you’re longing for a dessert that hits all the right notes in terms of flavor, texture, versatility, and ease of preparation, then trust me when I say that this Lemon Pecan Pound Cake is the one for you!
Ingredient List
Here’s what you will need to create your very own Lemon Pecan Pound Cake.
- 2 cups of granulated sugar
- 1 cup of softened unsalted butter
- 3 large eggs at room temperature
- 1 teaspoon of pure vanilla extract
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- A pinch of salt
- 3 cups of all-purpose flour
- 1 cup of room temperature sour cream
- Zest from one whole fresh lemon
- Juice from half a fresh lemon
- 2 cups of chopped pecans
- Confectioners’ Sugar (for garnishing)
With your shopping list in hand, it’s time to head to the grocery store and grab all the recipe ingredients you need to make a perfect Lemon Pecan Pound Cake.
The Recipe How-To
Now that we have gathered all the ingredients and tools, it’s time to go through the process of making our Lemon Pecan Pound Cake.
Preparation
First off, preheat your oven to 325°F. Then, grease and flour a 10-cup bundt pan; make sure you get into all the nooks and crannies.
Mixing
Cream together softened butter and granulated sugar in a separate bowl until it’s pale and fluffy. Add in your eggs, one at a time, beating well after each addition.
In another bowl, mix together the dry ingredients: cake flour, baking powder, and baking soda. You can sift these dry ingredients to remove any lumps.
Folding
Once you’ve mixed the dry ingredients thoroughly, add them (alternating with freshly squeezed lemon juice) to the butter mixture in small increments. Don’t forget to scrape down the sides of your mixing bowl using a spatula to ensure everything is well blended.
Next up, fold in some chopped pecans, grated lemon zest, and pure vanilla extract.
Baking
Pour carefully into your prepared bundt pan and place in the preheated oven for 60-65 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Move on to baking temperature tips for normal pound cakes! Turn out onto a wire rack and let cool before dusting with confectioners’ sugar or drizzling with a sweet Lemon Glaze.
TIP: Be sure not to over-bake your cake as it may come out dry or gummy! Check on it periodically by inserting a toothpick in the center. If it doesn’t come out clean after 60-65 minutes, bake for an additional five minutes because ovens vary.
Now our decadent cake is ready for tasting!
Substitutions and Variations
My dear friends, there’s nothing simpler than adding a little twist or spice to a recipe that makes it unique, so you bet that the Lemon Pecan Pound Cake Recipe won’t be any different. In fact, in this section, I’ll count on you to unleash your creativity and create your own version of this British delight.
Firstly, for those who prefer to cut down on sugar, if you want to make a low-sugar Lemon Pecan Pound Cake, use a natural sweetener like honey or agave syrup instead of the sugar called for in the recipe. If you have a sensitivity to pecans, use any nut you prefer – walnuts or almonds could work well too.
If you’re looking to add an extra zing of lemony freshness to the recipe, try adding some lemon extract or extra lemon juice. Alternatively, if you want to add a boozy twist to the cake, skip the lemon juice and replace it with bourbon. This slight change will bring out notes of nutty flavors in the pecans – it’s heavenly!
If truly daring substitutions are not your thing but gentle adaptations are more up your alley, consider baking this recipe as Lemon Coconut Pecan Cake by swapping out some lemon rind with shredded coconut. Another option is to turn this into a bundt cake by adjusting baking times and temperatures while investing in an elegant bundt pan – delicious on its own but even more inviting with a generous drizzle of Lemon Glaze.
I hope these substitution ideas inspire you to mix and match ingredients according to your mood or whatever ingredients you may have at hand – remember that cooking is an art form too!
Serving and Pairing
When it comes to serving and pairing lemon pecan pound cake, the possibilities are endless. This delectable dessert is perfect for any occasion, whether you’re hosting a fancy dinner party or a casual get-together.
To begin with, I recommend serving this cake with a piping hot cup of tea or coffee. The warm and comforting flavors of these beverages pair perfectly with the zesty and nutty flavor profile of the cake.
For those who prefer something a bit more indulgent, try adding a dollop of whipped cream, a scoop of vanilla ice cream, or even some fresh berries such as raspberries or blueberries on top of each slice. The combination of the tangy lemon and sweet pecan taste with the creaminess of ice cream or whipped cream is simply irresistible.
In addition to being served on its own with coffee or tea or as an accompaniment to ice cream or whipped cream, this pound cake can also be used as a base for other desserts. For example, you can cut the cake into cubes and layer it with fresh fruit for an elegant trifle. Or use it as a base for a decadent bread pudding by soaking it in milk and egg mixture, baking it in the oven and topping it off with some powdered sugar.
Regardless of how you choose to serve this delicious treat, you’re sure to impress your guests with its delicate texture and sumptuous flavor. Whether enjoyed at room temperature or slightly warmed up in the oven, this recipe is guaranteed to satisfy every tastebud craving for something sweet but not too overpowering.
Make-Ahead, Storing and Reheating
My lemon pecan pound cake recipe is a perfect dessert to make ahead for a party or special occasion. To prepare the cake ahead of time, bake it and allow it to cool completely. Once it has cooled, wrap it tightly with plastic wrap and store it in the refrigerator for up to three days.
If you would like to freeze the cake, wrap it in plastic wrap followed by aluminum foil, and place it in the freezer for up to two months. Allow the frozen cake to thaw overnight in the refrigerator before reheating.
To reheat the pound cake, preheat the oven to 300°F, unwrap the cake and place it in the oven for about 10-15 minutes until warmed through. You can also reheat individual slices in the microwave for 10-20 seconds at a time until heated through.
For an extra bit of flavor, try serving your lemon pecan pound cake with a dollop of whipped cream, lemon curd, or lemon glaze on top. This will add a touch of tartness and sweetness to this classic dessert.
I recommend storing any leftover slices at room temperature in an airtight container for up to two days. After that, store them in the refrigerator for up to five days or freeze them for up to one month. Do not store this pound cake in hot or humid conditions as this may cause the cake to become gummy or spoil quicker.
Overall, this lemon pecan pound cake is a crowd-pleaser that will leave your guests wanting more. With its tangy lemon and buttery pecan flavors, it’s perfect for any occasion – whether you’re after an elegant dessert or simply craving something sweet!
Tips for Perfect Results
As a chef who has been in the culinary industry for several years, I have learned a few tips and tricks that can help you achieve the perfect lemon pecan pound cake. Here are some tips for getting the best results:
1. Use Room-Temperature Ingredients
Let your butter and eggs come to room temperature before beginning. This ensures that your ingredients mix together more easily and your cake will bake evenly.
2. Toast Your Pecans
Before adding pecans to the batter, toast them in the oven or in a dry skillet on medium heat to bring out their full flavor. Let them cool before chopping and adding to the cake.
3. Be Careful When Measuring Flour
When measuring flour, use the spoon-and-level method: spoon the flour into a measuring cup and level it off with a flat edge. Don’t pack it down or you’ll end up using too much flour.
4. Don’t Overmix The Batter
Mix until everything is just incorporated. Overmixing can result in a cake that is tough and dense.
5. Add Lemon Zest In Small Amounts
Add lemon zest gradually and taste as you go – it’s easier to add more zest than to tone down an overly strong lemon flavor.
6. Use Bundt Pan For Even Baking
For even baking, consider using a bundt pan instead of two loaf pans or a regular cake pan – this allows the heat to circulate more evenly through the batter.
7. Make A Lemon Glaze
For extra tang, make a simple lemon glaze with confectioners’ sugar, fresh lemon juice, and lemon zest. Drizzle it over the top of the cooled cake for a pop of freshness in every bite.
By following these easy tips, you will end up with a delectable, moist, and flavorful lemon pecan pound cake that will amaze your family and friends!
FAQ
Now that you know everything about making a lemon pecan pound cake, let’s clear any doubts, questions, or confusions you have about its preparation. In this section, I’ll be addressing some of the most frequently asked questions that you might have come across while baking cakes or trying out new dessert recipes. By the end of this section, you’ll feel confident to whip up a perfect lemon pecan pound cake with ease and finesse. So, let’s dive in!
What causes a pound cake to be gummy?
Have you ever encountered gummy streaks in your pound cake? This occurrence can be attributed to the creaming method of mixing the butter and sugar. If you mix the butter and sugar too quickly and excessively, the outcome may be a cake that rises and then sinks while cooling, leaving behind a dense and gluey texture. To ensure that your pound cake turns out perfectly, avoid increasing the speed of your mixer beyond medium-speed during the creaming process.
What does baking soda do to a pound cake?
When you’re baking a cake, it’s important to get the right amount of leavening to ensure the perfect rise. Baking soda and baking powder are two popular leavening agents that work together to give your cake the best possible result. While baking soda reacts immediately with acidic ingredients, baking powder continues to work throughout the baking process by reacting with heat. Together, they create a powerful combination that helps your cake rise to perfection.
What makes a pound cake heavy?
It’s best to opt for renowned ingredient brands when following a recipe. Using store-brand sugar may result in more sugar per cup due to its finer grind, which can negatively affect the texture of the cake. Similarly, using store-brand butter may affect the moisture content or the type of flour used, leading to a dense cake.
Bottom Line
: As a chef, I believe that this Lemon Pecan Pound Cake recipe is a must-try for anyone who loves pound cakes. With fresh lemon juice, lemon rind, and chopped pecans, this cake is packed with deliciously tangy and nutty flavors, making it an ideal dessert for any occasion.
If you’re still not convinced, let me tell you that this cake is easy to make and requires only a few ingredients that you probably already have in your pantry. And if you want to make it more unique, you can always experiment with substitutions and variations using the tips and recommendations I provided.
In conclusion, I wholeheartedly recommend trying this Lemon Pecan Pound Cake recipe. Trust me, your taste buds will thank you. Whether it’s for a special occasion or just for a weekend treat, this cake recipe is sure to become one of your go-to dessert recipes. So don’t hesitate – grab your apron, gather the ingredients from the shopping list, and start baking a delicious Lemon Pecan Pound Cake today!
Lemon Pecan Pound Cake Recipe
Ingredients
Cake
- 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
Glaze
- 3 tablespoons fresh lemon juice
- 1/3 cup sugar
Instructions
- 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
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.