Pecan Butter Poundcake with Apricot Lemon Glaze
A Nutty Delight Perfect For Enjoying With Coffee
This Pecan Butter Poundcake with Apricot Lemon Glaze is as delicious as it is easy to make, coming together using a cake mix and a few additional pantry items like vanilla extract and brown sugar. The glaze is made better with apricot and toasted pecans and you can take this cake to the next level by serving it after dinner with a scoop of vanilla ice cream on top.
I have been doing a counter cake series for the past few months. A counter cake is what I am calling a cake that I make on the weekend and can enjoy throughout the week.
I came up with the idea for this series when we moved into our new home and I once again had visitors stopping by. I always wanted to be the person who had a cake to offer with a cup of coffee for friends and family who drop by to visit.
Pecan Butter Poundcake with Apricot Lemon Glaze is the newest addition to my Counter Cake line up.
If you are interested in other counter cake recipes, I have linked them below. They are all so good that I cannot pick just one to say is my favorite.
- Cinnamon Pecan Crunch Cake
- Peanut Butter Vanilla Cake
- Pumpkin Pecan Cake with Cinnamon Cream Cheese Icing
- Strawberry Crunch Cake
- Dunkaroos Cake
The Cheat Code
There is not much to this cake. I am not a baker and never have been.
I do use a cake mix to make these cakes and I am not ashamed to admit it. This brand by Krusteaz is a really good quality cake mix and the Meyer Lemon Cake is a good variety.
I find these cake mixes at every single grocery store I have ever been in. This is the brand I also use to make my Cinnamon Crunch Coffee Cake.
I Love Apricot
Sign me up for everything and anything apricot. I think it is such a great flavor.
You will not use this whole can of cake filling. I will be coming up with another recipe that uses this soon so that you do not waste the can.
You CAN also use the leftovers to make my Sweet and Sour Chicken Bake and sub the remainder of this canned apricot for the Duck Sauce that the recipe calls for.
Pecan Butter Poundcake with Apricot Lemon Glaze Recipe
Pecan Butter Poundcake with Apricot Lemon Glaze. This cake is made easy with a box mix that is enhanced with melted butter, toasted pecans, brown sugar, cinnamon, and vanilla. The glaze is the literal icing on the cake made with apricot and a pinch of cinnamon. Perfect to serve with a hot cup of coffee.
Ingredients
- 1 box of Krusteaz brand Meyer Lemon Pound Cake Mix *pictured and linked in the post before the recipe card
- 3/4 cup of water
- 10 tablespoons of butter + 1 tablespoon
- 1 large egg
- 1/2 teaspoon of cinnamon
- 1/2 tablespoon of vanilla extract
- 1/4 cup of chopped pecans + 1/8 cup of chopped pecans
- 1/2 tablespoon of brown sugar
- 2 to 3 tablespoons of Solo brand Apricot Cake and Pastry filling *pictured in post
Instructions
- Do not follow the directions on the cake mix. Follow these steps instead. Add the cake mix to a mixing bowl. Melt the 10 tablespoons of butter. Add to the cake mix the melted butter, 1/4 cup of pecans, half of the 1/2 tablespoon of brown sugar, 1/2 teaspoon of cinnamon, 1/2 tablespoon of vanilla extract, the egg, and the water. Mix until well combined.
- Spray an 8 x 4 inch loaf pan with non stick spray or you can grease with butter.
- Heat the oven to 350°
- Add the cake batter to the pan and spread evenly in the pan. Bake for approximately 38 minutes. All ovens are different so be sure to keep an eye on this the first time you make this. The cake will be done when the center is set. You can use the toothpick method to test it if you like. When it is done baking, remove from oven and cool in the pan on a cooling rack. Let cool for 5 to 10 minutes, loosen the edges with a knife, and carefully remove the cake from the pan and let cool completely on the wire rack.
- To make the glaze, add the remaining butter to a skillet. Add the 1/8 of pecans to the butter and toast the pecans. Keep an eye on these so they do not burn. Let cool.
- In a bowl add the glaze packet from the box, add 1 to 2 tablespoons of water, I usually add a little at a time, whisk and also add the apricot cake filling and whisk in until smooth. You can add more or less water and apricot filling until it is the texture you prefer. I also add a tiny pinch of cinnamon. Mix well then fold in the toasted pecans and remaining brown sugar.
- When the cake is cooled, pour the glaze over the top of the cake. Slice and serve.