• 12servings
  • 75minutes
  • 672calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsCopper, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups butter, softened

  2. 2 cups sugar

  3. 9 eggs

  4. 1 tablespoon lemon juice

  5. 3 teaspoons vanilla extract

  6. 1 teaspoon grated lemon peel

  7. 3 cups all-purpose flour

  8. 1 teaspoon baking powder

  9. 1/4 teaspoon salt

  10. 4 cups chopped pecans

  11. 1-1/2 cups golden raisins

  12. Confectioners' sugar, optional

Instructions Jump to Ingredients ↑

  1. Pecan Pound Cake Recipe photo by Taste of Home In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, vanilla and lemon peel. Combine the flour, baking powder and salt; gradually add to creamed mixture just until combined. Fold in pecans and raisins.

  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.


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