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Recipe Summary

Yield:
one 2-layer cake
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Ingredients

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Directions

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  • Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

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  • Combine flour, cracker crumbs, and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon extract and chopped pecans.

  • Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spoon Lemon Glaze between layers and over top of cake. Garnish with lemon slices.

Source

Oxmoor House Homestyle Recipes

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