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)

1. Preheat oven to 350u0b0.
2. Place pecans in bottom of 10-inch greased baking pan.
3. Sift flour, baking soda and salt; set aside. In a bowl, stir milk, lemon juice, lemon zest, vanilla and food coloring; set aside.
4. In a large mixing bowl, cream butter for about 45 seconds.
5. Gradually add sugar and gelatin; beat until mixture is very light and fluffy, 4 to 5 minutes.
6. Add eggs, one at a time, beating about 1 minute after each addition.
7. 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)