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LEMON PECAN POUND CAKE 
3/4 c. coarsely ground pecans, about 3 oz.
3 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
2 tbsp. fresh lemon juice
2 tbsp. grated lemon zest
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

LEMON GLAZE:

Stir together 1 1/2 cups sifted powdered sugar, 2 1/2 tablespoons lemon juice and 2 teaspoons grated lemon zest.

Preheat oven to 350 degrees. Place pecans in bottom of a 10 inch greased baking pan.

Sift together flour, baking soda, and salt; set aside.

In a small bowl, stir together milk, lemon juice, lemon zest, vanilla, and food coloring. Set aside.

In large mixer bowl, cream butter for about 45 seconds. Gradually add sugar and gelatin. Beat until mixture is very light and fluffy, 4-5 minutes.

Add eggs, one at a time, beating about 1 minute after each addition. Scrap bowl frequently while adding eggs. Reduce to lowest speed. Alternately stir in 1/4 of the flour mixture and 1/3 of the milk mixture. Beat well after each addition. Turn batter into prepared pan. Level the top using a rubber spatula.

Bake at 350 degrees for about 1 1/2 hours until pick inserted in center comes out clean. Cool cake in pan on wire rack for 20 minutes. Turn out on serving plate.

While cake is still warm, poke holes in top. Pour glaze on top and dribble down sides. Let cool completely.

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