Lemon Date Nut Cake
A moist, flavorful cake with the rich taste of dates and pecans, accented by lemon extract. Perfect for teatime or special occasions, appealing to those who enjoy nutty, fruity desserts.
Ingredients
Instructions
- Cream together the sugar and butter until smooth and well combined.
- Add the egg yolks, sifted flour, lemon extract, and dissolved soda to the creamed mixture.
- Mix on medium speed for 3 to 4 minutes.
- Fold in the chopped dates and pecans.
- In a separate bowl, beat the egg whites until stiffly beaten.
- Gently fold the beaten egg whites into the batter.
- Line a stem pan with brown paper and pour the batter into it.
- Bake at 250°F (120°C) for 2 hours and 45 minutes to 3 hours.
Tips & Substitutions
To enhance the flavor, consider using fresh lemon juice alongside the lemon extract for a vibrant citrus kick. If you don't have pecans, walnuts can be a great substitute. Ensure your butter is at room temperature for easier creaming. For a twist, try adding a pinch of cinnamon or nutmeg to the batter for additional warmth. This cake also pairs wonderfully with a scoop of vanilla ice cream.
Serving Suggestions
Serve slices of the Lemon Date Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs nicely with a cup of tea or coffee. For a delightful twist, consider serving it alongside Alice'S Fruit Cake for a dessert spread that offers a variety of flavors and textures.
Storage & Reheating
Store any leftover Lemon Date Nut Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for 10-15 seconds to restore moisture and softness.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Date Nut Cake contains roughly 2088 calories, with 33g protein, 199g carbohydrates, and 141g fat. It is an excellent source of dietary fiber (88% of the Daily Value), protein (66% of the Daily Value), and iron (56% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 628mg per serving (27% 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 substitute pecans with walnuts or almonds if you prefer. Just ensure they are chopped to a similar size for even distribution in the cake.
What can I use if I don't have lemon extract?
If you don't have lemon extract, you can substitute it with an equal amount of fresh lemon juice. This will provide a tangy flavor, but you might need to adjust the sugar slightly to balance the acidity.
Is it possible to make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld together. You can bake it ahead and store it properly, and it will still be delicious when served later.
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).