Lemon Pecan Pound Cake
- 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)
- Preheat oven to 350u0b0.
- Place pecans in bottom of 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 gelatin; beat until mixture is very light and fluffy, 4 to 5 minutes.
- Add eggs, one at a time, beating about 1 minute after each addition.
- Scrape bowl frequently while adding eggs.
ground pecans, allpurpose, baking soda, salt, milk, lemon zest, lemon juice, vanilla, coloring, unsalted butter, sugar, lemon gelatin, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=584114 (may not work)