Lemon Pecan Pound Cake

Ingridients

1 cup butter

2 cups confectioners' sugar

3 eggs

1 1/2 cups cake flour

1 teaspoon vanilla extract

1 tablespoon lemon zest

1/2 cup chopped pecans

1 cup sifted confectioners' sugar

2 tablespoons fresh lemon juice

Directions

In a large bowl, cream butter and 2 cups confectioners' sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Stir in flour and vanilla, then pecans and lemon peel. Turn batter into greased 9 inch tube pan.

Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until done. Cool. Remove cake from pan, and invert onto serving plate.

Make glaze by mixing 1 cup sifted confectioners' sugar with fresh lemon juice. Drizzle over cake.