Lemon Extract Cake
A rich, moist lemon extract cake packed with candied fruits and nuts, perfect for special occasions or teatime indulgence, blending vibrant citrus flavor with hearty textures.
Ingredients
Instructions
- Cream the butter and sugar until fluffy.
- Add eggs, two at a time, and beat well.
- Mix in the flour and baking powder thoroughly.
- Fold in the raisins, candied cherries, candied pineapple, and pecans.
- Add lemon extract and mix evenly.
- Pour batter into a greased and floured angel food pan.
- Bake at 300°F for 1 hour, then test for doneness before removing from oven.
- Allow to cool and serve. Keeps well.
Tips & Substitutions
For a lighter texture, consider using room temperature eggs and sifting the flour before adding it to the mixture. You can substitute the lemon extract with fresh lemon juice for a more natural flavor, though it may alter the moisture content slightly. If you want to add a twist, try incorporating some coconut flakes or using walnuts instead of pecans.
Serving Suggestions
This cake is delicious on its own but pairs beautifully with Tropical Orange Salad for a refreshing contrast. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that feels extra special. It's perfect for gatherings, celebrations, or as a delightful afternoon treat with tea or coffee.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to five days. For longer storage, consider freezing individual slices. When ready to enjoy, thaw at room temperature or reheat briefly in the microwave for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Extract Cake contains roughly 3301 calories, with 16g protein, 282g carbohydrates, and 246g fat. It is an excellent source of dietary fiber (57% of the Daily Value), potassium (53% of the Daily Value), and vitamin C (52% of the Daily Value). Note that it is relatively high in sodium, at 760mg per serving (33% 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 fresh lemons instead of lemon extract?
Yes, you can use fresh lemon juice and zest instead of lemon extract. However, keep in mind that this may change the cake's moisture content and flavor intensity, so you might need to adjust the amount slightly to get the desired taste.
What can I substitute for butter in this recipe?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a plant-based margarine. This will give the cake a slightly different flavor but will still yield a moist and delicious result.
How can I ensure my cake bakes evenly?
To ensure even baking, make sure your oven is properly preheated, and avoid opening the oven door too often while the cake is baking. Also, use an angel food pan that is not non-stick, as the batter needs to cling to the sides for proper rising.
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).