Pecan Pound Cake

Drizzling lemon icing gives this creamy nutty pie a sweet finish.
Preheat the oven to 325 degrees. Beat the butter on medium speed using a powerful electric mixer until creamy. Gradually add the sugar, whisking for 3-5 minutes or until the dough is light and fluffy. Add the eggs 1 at a time, whisking after each addition until smooth. Add vanilla extract.Combine the baking powder, salt, and 3 3/4 cups flour in a medium bowl. Add the flour mixture to the butter mixture alternately with the milk, starting and ending with the flour mixture. Beat on low speed until smooth after each addition. Combine the pecans and remaining 1/4 cup flour in a small bowl; add to the batter and mix until smooth. Pour the batter into a 10-inch diameter greased and floured baking dish.Bake at 325 ° C for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a long wooden stick inserted in the middle comes out clean. After 55 minutes, cover with aluminum foil to prevent excessive browning. Cool in the pan on a wire rack for 15 minutes; transfer the pie from the pan to the wire rack. Let cool for 20 minutes.Spoon the citrus frosting onto the cake. Allow to cool completely (about 1 hour).