Lemon Butter Cake
A rich lemon butter cake featuring candied fruits and pecans, perfect for special occasions or teatime indulgence with its moist texture and citrusy flavors.
Ingredients
Instructions
- Cream the butter and brown sugar together.
- Add eggs, 3 cups of flour, baking powder, and lemon extract; mix well.
- Coat the candied pineapple, candied cherries, and pecans with 1 cup of flour.
- Fold the coated fruits and nuts into the batter.
- Line the baking pan with greased brown paper.
- Pour the batter into the prepared pan and let it set overnight.
- Bake at 300°F for 1 hour and 30 minutes.
- Increase the oven temperature to 350°F and bake for an additional 1 hour and 45 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. If you don't have lemon extract, freshly grated lemon zest can be used as a substitute. To enhance moisture, consider adding a splash of lemon juice to the batter. Additionally, if you find the cake too rich, try reducing the butter to 3/4 lb without compromising the flavor.
Serving Suggestions
Serve slices of your lemon butter cake with a dusting of powdered sugar or a dollop of whipped cream for added elegance. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside a fruit compote or vanilla ice cream, making it a delightful dessert option for gatherings.
Storage & Reheating
Store leftover lemon butter cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, allow the cake to come to room temperature, then warm it briefly in a microwave or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Butter Cake contains roughly 4141 calories, with 40g protein, 266g carbohydrates, and 329g fat. It is an excellent source of iron (89% of the Daily Value), protein (81% of the Daily Value), and dietary fiber (62% of the Daily Value). Note that it is relatively high in sodium, at 694mg per serving (30% 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 different types of nuts in this recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just ensure that the nuts are chopped and coated in flour as suggested to prevent them from sinking to the bottom of the cake.
Why should I let the batter set overnight?
Letting the batter set overnight allows the flavors to meld and enhances the cake's texture. This resting period also helps the flour to fully hydrate, resulting in a more tender crumb.
Can I reduce the sugar in this recipe?
While you can reduce the sugar, it may affect the cake's moisture and sweetness. Consider using a sugar substitute or reducing it by a small amount, but be cautious not to exceed a 20% reduction to maintain balance.
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).