Lemon Pecan Cake

recipe

Yield:

one 10-inch cake

Recipe from

Oxmoor House

Ingredients

2 cups butter or margarine, softened
2 1/2 cups firmly packed brown sugar
6 eggs, separated
4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons plus 2 teaspoons lemon extract
1 pound pecans, chopped

Preparation

Cream butter; gradually add brown sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Stir in lemon extract and pecans.

Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Pour batter into a greased 10- inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan, and cool completely.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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