CINNAMON TWIST POUND CAKE

Steps:

• 1. Beat butter at medium speed until soft and creamy, about 2 minutes. Gradually add 2 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until the yellow disappears.
• 2. Combine the flour, baking powder, and salt. Add to the creamed butter mixture alternately with the water, beginning and ending with the flour mixture. Mix at low speed just until blended. Stir in the vanilla.
• 3. Pour half of the batter into a greased and floured 12-cup Bundt pan. Combine 1/2 cup pecans, cinnamon, and brown sugar. Sprinkle over the batter. Top with the remaining half of the batter.
• 4. Bake at 325 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and let it cool completely on a wire rack.
• 5. Combine the powdered sugar and the lemon juice. Drizzle over the cake. Sprinkle with 1/4 cup pecans.