Photo: Helen Norman; Styling: Heather Chadduck Hillegas
Hands-on Time
25 Mins
Total Time
3 Hours 25 Mins
Makes 10 to 12 servings

A drizzle of lemon-infused glaze gives this creamy nut-filled cake a sweet finish.

How to Make It

Step 1

Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla extract.

Step 2

Stir together baking powder, salt, and 3 3/4 cups flour in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together pecans and remaining 1/4 cup flour in a small bowl; add to batter, and stir just until combined. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Step 3

Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 55 minutes to prevent excessive browning. Cool in pan on a wire rack 15 minutes; remove cake from pan to wire rack. Cool 20 minutes.

Step 4

Spoon Citrus Glaze over cake. Cool completely (about 1 hour).

Ratings & Reviews

November 30, 2015
I agree.  Mine was a washout.  I did cut a fresh apple and leave it in the cake dome to help moisten it some.

oh, so dry. :-(

November 29, 2015
agrees with Anne.  It's quite tasty, but so very dry.  Y'all sure you didn't leave something out?  :-(

November 29, 2015
same here.  I wondered if it was a typo.  Hubby wondered if it was the kind of milk/flour.

November 29, 2015
After studying this recipe and comparing it to my grandmother's recipe, we think this recipe has a mistake.  Most likely the amount of flour should have been 3 cups, not four.

November 30, 2015
Anne, this makes sense.  I kept wondering how could a cake with SIX sticks of butter be so awfully dry?

October 22, 2016

Dry and disappointing!

November 26, 2015
Stop!  If you haven't already starting baking, don't make this cake!  Although we followed the recipe to the letter and it turned out to look exactly like the picture (hence the one star), it was tasteless and dry.  What a waste of good pecans!  We are experienced bakers, so it was a supreme Thanksgiving disappointment. (Having the entire table craft this review was our after-dinner entertainment.)  Our Southern grandmother's traditional pound cake recipe is far superior.  If you fail to heed this warning, be sure to have plenty of vanilla ice cream on hand!

Huge Disappointment

November 30, 2015
How could a cake with SIX sticks of butter be SO IMPOSSIBLY DRY ????  I agree with Anne; it was a waste of good pecans.  And at $8 for a bag of 2.5cups, I was glad I only used 3 cups of pecans instead of the prescribed 4.  This cake rose beautifully, had a fine color, but it was as dry as dust.  Shame on Southern Living.

An expensive BIG disappointment!!

December 31, 2016
An expensive BIG disappointment in this cake.  Too dry.  It was a waste of pecans and butter.