Bobbie'S Lemon Nut Cake
A rich lemon-flavored nut cake with raisins and pecans, perfect for special occasions or teatime, offering moist texture and vibrant citrus notes.
Ingredients
Instructions
- Soften butter and cream sugar together, then add beaten eggs and lemon extract, mixing thoroughly.
- Sift dry ingredients together, then add half to the butter mixture and blend.
- Add raisins and pecans to the remaining dry ingredients separately.
- Combine all mixture and mix well.
- Pour into a greased tube pan.
- Place on the top shelf of the oven and add a pie pan of water on the lower shelf.
- Bake at 300°F (150°C) for 2 hours.
Tips & Substitutions
For a lighter texture, ensure the butter is softened but not melted when creaming with sugar. You can substitute the lemon extract with fresh lemon juice and zest for a more vibrant flavor. If you prefer, swap out pecans for walnuts or almonds to change the nutty profile. Make sure to sift the flour to avoid lumps and achieve a fluffy cake.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad or a cup of tea for a delightful afternoon treat. For a special touch, drizzle with a simple lemon glaze or serve with slices of Lemon Cream Pie to enhance the citrus flavor.
Storage & Reheating
Store leftover Lemon Nut Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Bobbie'S Lemon Nut Cake contains roughly 4955 calories, with 46g protein, 272g carbohydrates, and 424g fat. It is an excellent source of dietary fiber (111% of the Daily Value), protein (93% of the Daily Value), and iron (86% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1395mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can easily substitute pecans with walnuts or almonds. Both options will provide a different flavor but will still complement the lemon nicely. Just ensure that the nuts are chopped evenly for consistent texture throughout the cake.
How can I make this cake more moist?
To enhance the moistness of the cake, consider adding a bit of sour cream or Greek yogurt to the batter. This ingredient not only adds moisture but also a subtle tang that complements the lemon flavor beautifully, ensuring a tender crumb.
Is it possible to freeze this cake?
Absolutely! You can freeze Lemon Nut Cake by wrapping it tightly in plastic wrap and then in aluminum foil. It will keep well in the freezer for up to three months. Thaw it in the refrigerator overnight before serving, and it will taste just as fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).