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Recipe Summary

Yield:
one 10-inch cake
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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