Sour Cream Nut Pound Cake

By marlene

Ingredients

• 1/2 cup pecan pieces
• 3 cup flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup butter
• 3 cup sugar
• 6 eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup confectioners sugar
• 1 tbs vanilla extract
• 1 tbs lemon extract
• 2 tbs milk

Preparation

Step 1

Preheat oven to 300*. Grease and flour a 10 inch bundt pan. Sprinkle pecans pieces in bottom of pan. Sift together, salt and baking soda into a medium bowl and set aside. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time and then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan. Bake in preheated oven for75-90 minutes or until toothpick inserted comes out clean. Let cool in pan for 20 minutes and the turn out onto a wire rack and completely cool.
To prepare the glaze:
in a small bowl combine confectioners sugar
milk
extracts. Drizzle over cake while still warm