Table of Contents
Using a knife, swirl the batter to create a marbled effect. Sprinkle with more pecans, if desired. Bake for 55-60 minutes until a toothpick inserted in the centre comes out clean. Let loaf cool for 1 hour in the loaf pan, then transfer to a wire rack to cool completely.
Directions. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in pecans and lemon zest. Transfer to a greased 9×5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Using a knife, swirl the batter to create a marbled effect. Sprinkle with more pecans, if desired. Bake for 55-60 minutes until a toothpick inserted in the centre comes out clean. Let loaf cool for 1 hour in the loaf pan, then transfer to a wire rack to cool completely. When loaf has cooled, make glaze: mix together icing sugar, milk, and cinnamon.
Make pecan topping: In a medium sauce pan over medium heat, cook pecans and butter together until nuts are lightly toasted, 2 minutes. Add sugar and honey and cook, stirring until sugar is dissolved and glaze starts to bubble, 2 to 3 minutes more. Spoon pecan topping in an even layer over the top of your pound cake.
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